Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 lb Ground Chicken
- 1 Yellow Onion, finely diced
- 6 cloves Garlic, minced
- 2 small Zucchini, diced
- 1 can Cento Cannellini Beans, drained & rinsed
- 1 jar Cento Marinara Pasta Sauce
- 1/4 tsp Cento Crushed Red Pepper
- 1/2 cup Whole Milk Ricotta con Latte
- 1/4 cup Pecorino Romano, grated
- 1 tbsp Fresh Basil Leaves, finely chopped
- 1 tsp Cento Basil Pesto Sauce
- 1 tsp Cento Italian Seasoning
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a small bowl, mix together ricotta, Pecorino, basil, pesto, and pepper until smooth and creamy; set aside. Heat olive oil in a large skillet over medium-high heat. Add chicken and season with salt, pepper, and Italian seasoning. Cook until browned, breaking it up with a spoon, about 6-8 minutes, then transfer to a plate. Reduce heat to medium, add onion, and cook until softened, about 3-4 minutes. Stir in garlic and cook for another minute, then add in zucchini and cook until tender and lightly golden, about 5-6 minutes. Return chicken to the skillet, stir in cannellini beans, marinara, and red pepper flakes, and simmer for 5 minutes, just until everything is warmed through. Spoon generous dollops of the ricotta mixture over the skillet, finish with torn basil and more Pecorino. Serve with warm crusty bread for scooping. Serves 4.
