Whipped Ricotta One-Pot Chicken Pasta

Step 1: Put the ricotta, milk and Parmesan in a bowl. Whisk vigorously for 10 to 15 seconds, until creamy and the texture of softly whipped cream. Add a little more milk to loosen it, if needed.

Step 2: Heat the sun-dried tomato oil in a large heavy-based pot over high heat. Add the chicken and sprinkle with salt and pepper. Cook for 3 minutes, until the outside is sealed but the inside is still raw. Remove the chicken with a slotted spoon and set it in a bowl.

Step 3: In the same pot, add the onion and garlic. Cook for 3 minutes, until the onion is translucent. Add the tomato paste and the sun-dried tomatoes, reserving any remaining oil for another use. Cook for 1 minute.

Step 4: Add the white wine and let it simmer rapidly for 1 to 2 minutes, stirring regularly, until mostly evaporated.

Step 5: Add the pasta and cooked chicken, including any juices collected in the bowl. Stir to coat everything in the flavours in the pot. Add the stock, canned tomatoes, salt and pepper.

Step 6: Give everything a good stir and bring it to a boil. Lower the heat to medium-high so the liquid simmers rapidly without boiling wildly. Cook uncovered for 15 minutes, stirring about every 2 minutes at first and more often towards the end so the pasta does not catch on the base. Lower the heat slightly towards the end if needed.

Step 7: When most of the liquid has been absorbed and the pasta is just cooked, or al dente, it should still look a little soupy. Stir in the basil.

Step 8: Transfer the pasta to a serving bowl or divide it among bowls. Dollop the whipped ricotta on top and smear it over the pasta, or let everyone do that themselves. Serve hot.