Chicken, pistachios and ricotta

Chicken, pistachios and ricotta

From
One-Pot Pasta
Serves
4
Cooking time
15 mins

Ingredients

Quantity Ingredient
250g gnocchi
6 chicken breasts, shredded
250g ricotta
50g pine kernels
50g hulled pistachios
2 large shallots, thinly sliced
1 garlic clove, thinly sliced
1 vegetable stock cube
2 springs rosemary
1 teaspoon ground aniseed
2 tablespoons olive oil
freshly ground black pepper
750ml water
4 springs coriander

Method

  1. Set aside half of the ricotta and the coriander. Put all the other ingredients into a large saucepan in the order listed. Cook for approximately 15 minutes over a medium heat, stirring regularly. About 2 cm of cooking liquid should remain at the end. Serve with the coriander and the remaining ricotta.
Tags:
pasta
fast
dinner
one pot
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