creamy mushroom and chicken pasta

serves 1

• 3 ounce spaghetti

• 2 boneless skinless chicken thighs (about 6 ounces)

• 2 ounces baby belle mushrooms (about 1/2 a tub)

• 2 cloves garlic

• 1/2 an onion

• 2 tablespoons olive oil

• 1/2 cup white wine

• 1/2 cup heavy cream

• 2 tablespoons ricotta

• salt to taste

• about 2 teaspoons coarse ground black pepper

dice the onions, garlic and mushrooms

cut up the chicken into inch pieces

put pasta water on to boil

in a hot pan over medium heat add the olive oil, onions and garlic, sauté until translucent, add salt to taste and coarse pepper

add chicken and sauté until cooked through and browned

add pasta to boiling water for ~8 mins

add the mushrooms and sauté until browned

deglaze with white wine, then add heavy cream and ricotta, reduce heat to medium low

add pasta to sauté pan with some pasta water

reduce to desired sauce consistency allowing pasta to finish cooking

serve with fresh grated parmesan