Chicken, Tomato And Ricotta Pasta Sauce

• 1 tablespoon olive oil
• 1 shallot diced
• 1 clove garlic minced
• 1 pound chicken cut into 1 inch cubes
• 4 sprigs fresh thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 pinch crushed red pepper flakes
• 2 cans diced tomatoes
• salt
• pepper
• 1 cup part skim ricotta
• 12 ounces penne pasta
• Parmesan cheese for garnish, optional

1. Bring a large pot of salted water to a boil.
2. Heat olive oil in a large pan over medium heat.
3. Saute shallot for a few minutes to soften. Add garlic and cook for another minute.
4. Add chicken and season with a pinch of salt and pepper.
5. Cook until chicken is almost cooked through (it will continue cooking in the sauce).
6. Add thyme, oregano, basil, red pepper flakes and both cans of tomatoes. Stir to combine.
7. Simmer until sauce thickens, about 10-12 minutes. Remove thyme stems.
8. Turn heat off and stir in ricotta cheese. Season with salt and pepper if needed.
9. Cook pasta according to package directions, drain and toss with hot sauce.
10. Garnish with Parmesan cheese, if desired.

olive oil, shallot, garlic, chicken, thyme, oregano, basil, red pepper, tomatoes, salt, pepper, ricotta, penne pasta, parmesan cheese

Taken from www.yummly.com/recipe/Chicken_-Tomato-and-Ricotta-Pasta-Sauce-1652064 (may not work)