chicken and ricotta
We had a chicken stir fry a couple of days ago; when I got the chicken out of the freezer, I discovered there were two breasts melded together. One went on the stir fry, and one was left. On Sunday, I made a quick cheesecake, as the friend coming for supper had requested same. So there was a tub of ricotta, and half a lemon, left over from that.
Diced up the chicken, and fried it off in a very little olive oil. added three cloves of garlic, some sliced chestnut mushrooms, and a chopped red onion. Stirred it about for three minutes or so, then added the lemon juice, and a small slug of white wine from an open bottle in the fridge. We seem to be slightly overrun with white wine - no idea why, because we don’t buy or drink white. I think people bring it, and then decide they like the red on offer better!
Put a lid on the pan, and let it simmer down while the fusilli cooked. At the end, stirred in about half a tub of ricotta and some torn basil leaves.
About 210 calories, plus pasta.
Mirrored from Reactive Cooking.