Ingredients

The following ingredients have 4 Servings
  • 1/4 cup (60ml) extra virgin olive oil
  • 100g speck, cut into thin batons
  • 2 leeks, finely sliced
  • 1/2 bunch thyme, leaves picked
  • 600g chicken thigh fillets, cut into 1cm strips
  • 2 cups (500ml) pure (thin) cream
  • 300g fresh ricotta
  • 300g rigatoni pasta, cooked to packet instructions, drained and refreshed
  • 130g finely grated Gruyere or tasty cheddar

Instruction

  • Preheat oven to 180°C. Heat oil in a large ovenproof pan over medium-low heat and add speck, leeks, half the thyme and 1/2 tsp salt flakes. Cook, stirring, for 20 minutes until leek is very soft. Increase heat to medium, add chicken and cook for 10 minutes until just cooked through. Add cream and bring to a simmer. Cook for 5 minutes or until cream has slightly reduced.
  • Remove from heat and cool slightly, then stir in ricotta, remaining thyme and cooked pasta, then coat pasta in the sauce. Season well with salt and pepper.
  • Scatter with Gruyere then bake for 30 minutes or until golden. Scatter with black pepper to serve.