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12 minutes
4 peopleAbout this dish
Spaghetti in a sauce of ricotta and cream with chicken, green olives and garlic, seasoned with Espelette pepper. Some of the pasta cooking water is kept back before draining, and loosening the sauce with it makes it coat the spaghetti. Espelette is a mild chili from the Basque Country, so it warms without making the dish hot.
Ingredients
Preparation
Bring a pot of salted water to a boil and cook the pasta according to the package instructions. Before draining, reserve a small ladle of the cooking water, then drain the pasta.
Meanwhile, cut the chicken into cubes.
Heat a drizzle of olive oil in a pan over medium heat. Add the grated garlic and cook for 30 seconds, stirring.
Add the chicken to the pan. Season with salt, pepper and Espelette pepper. Cook for 4 to 5 minutes, stirring regularly.
Lower the heat, then add the ricotta, cream, olives and reserved cooking water. Mix well, then add the drained pasta. Mix again and cook for 1 more minute.
Serve the pasta on a plate. Season again with a pinch of Espelette pepper and a drizzle of olive oil. Enjoy!
Tips
For an extra indulgent touch, add oregano, white wine and Parmesan to your pasta.
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