Pasta with chicken, bacon, and ricotta
Description
The dish is prepared without unnecessary complications. Lemon zest gives this dish a tart, piquant flavor and aroma. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Drizzle chicken thighs with olive oil and season with salt and pepper. Sear in a skillet until cooked through, then let cool and remove the meat from the bones, chopping it into pieces. Set aside. While the chicken is cooking, bring salted water to a boil in a saucepan. Cook the pasta until done.
- 2
Step 2
2. Cut the bacon strips into cubes. Fry the bacon in a large skillet until crispy. Transfer the bacon to a paper towel to drain excess fat, then set aside.
- 3
Step 3
3. Reserve 2 teaspoons of bacon fat. Dice the red onion. Sauté the red onion and garlic in the bacon fat until partially cooked.
- 4
Step 4
4. Add the chicken pieces and fry for about 2 minutes.
- 5
Step 5
5. Whisk together lemon juice, honey, and mustard. Add the lemon mixture to the saucepan and cook until the sauce begins to thicken, about 1 minute.
- 6
Step 6
6. Add ricotta cheese and mix until creamy. Add the dried pasta, chopped green onion, and lemon zest to the pot, and stir to combine.
- 7
Step 7
7. Serve the pasta with bacon.