Directions
- 1Season boneless, skinless chicken thighs with salt, pepper, garlic and onion powder, smoked paprika and Italian seasoning.
- 2Coat in olive oil and give it a mix.
- 3Heat oil in a skillet and throw in ground chicken and season with salt, pepper, garlic and onion powder.
- 4Remove the ground chicken then add in the chicken thighs and sear for about 5 minutes per side.
- 5Let them rest then chop them up.
- 6Melt butter in a skillet then add in oregano, dried basil, and red pepper flakes.
- 7Let the spices toast then sauté diced onions for a few minutes.
- 8Sauté minced garlic and sun-dried tomatoes until fragrant then add in tomato paste and let cook for a few minutes.
- 9Add all the chicken back to the pan.
- 10Add in the chicken broth and deglaze with a wooden spoon then pour in the heavy cream.
- 11Let simmer till thicken then add in the spinach and let it wilt.
- 12Lower the heat and stir in chicken bouillon and fresh parmesan.
- 13Add ricotta cheese to a bowl along with mozzarella, parmesan, chopped basil and parsley.
- 14Add in eggs, lemon zest and lemon juice, season with salt and pepper and give it a mix.
- 15To assemble, lay down the sauce, cooked pasta, ricotta mixture, more sauce and cheese.
- 16Repeat these steps and bake in a 375 degree oven for 30 minutes and uncovered for 15.
Ingredients
- boneless, skinless chicken thighs
- salt
- pepper
- garlic powder
- onion powder
- smoked paprika
- Italian seasoning
- olive oil
- oil
- ground chicken
- butter
- oregano
- dried basil
- red pepper flakes
- diced onions
- minced garlic
- sun-dried tomatoes
- tomato paste
- chicken broth
- heavy cream
- spinach
- chicken bouillon
- fresh parmesan
- ricotta cheese
- mozzarella
- chopped basil
- parsley
- eggs
- lemon zest
- lemon juice
- cooked pasta
Equipment
skilletwooden spoonbowl
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