Macaroni and Ricotta with Herby White Wine Chicken
Macaroni & Ricotta Pasta
1lb rigatoni pasta
½ stick butter
1 32oz container ricotta cheese
1 ½ cups milk
1 cup romano cheese
1 Tbsp garlic powder
1 tsp black pepper
2 cups chopped spinach
Salt to taste
Boil/cook/strain pasta. Return pasta to large pot, on medium/low heat. Add ½ stick of butter to pasta, stir until melted. Throw in entire container ricotta cheese, milk, grated romano cheese, garlic powder salt and pepper. Allow cheese to melt. Add chopped spinach, cover pot and allow spinach to wilt on low heat. Stir and serve.
Herby White Wine Chicken
8 chicken thighs bone in
2 cups white wine
4-6 cloves garlic, chopped
large handful mixed fresh herbs chopped (I used sage, oregano, parsley, thyme, basil and rosemary)
salt & pepper
2 Tbsp olive oil for marinade
2 Tbsp olive oil for frying
Marinate chicken thighs in 1 cup white wine, lemon juice, half of the sage, oregano, parsley, thyme, basil and rosemary and 2 tablespoons olive oil, at least 2 hours.
Pre-heat the oven to 350°f.
In a large, oven-proof frying pan, heat the other 2Tbsp of olive oil and fry the chicken until golden brown all over.
Remove from the pan then add the chopped garlic and allow to fry for a few seconds then pour in the rest of the wine and herbs.
Add the chicken back to the pan then season to taste and place in the oven.
Allow to bake for 15-20 minutes until cooked through but still juicy.