Stovetop Chicken and Penne Casserole with Carrots, Peas, and Ricotta
This cheesy pasta is worth every penne! Chef Josh combines chicken breast strips with petite peas and tender carrots, then stirs in basil pesto and fresh ricotta for extra creaminess.
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Cooking tools:
- Saucepan
- Stove
- Colander
- Measuring cup
Ingredients
- 10 ounces boneless skinless chicken breast strips
- 5 ounces penne
- ¼ cup panko
- Your choice of protein
- 1 organic yellow onion
- 3 ounces organic baby carrots
- ½ cup organic peas
- Sunbasket basil pesto (extra virgin olive oil - walnuts - basil - garlic - kosher salt - black pepper)
- ¼ cup fresh ricotta
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