I made this to use up some ricotta that I had bought for a pasta bake and made a really tasty meal. I am definitely a fan of the simple dish and this is as easy as they come. I actually used guinea fowl instead of chicken and I served it with a cherry tomato and feta salad and some broccoli and beans. I also have to say that I baked it for 25 mins rather than grilled it as the recipe suggested making it even easier to make.
Chicken and Ricotta Parcels (from WeightWatchers Cook Smart Easy Everyday)
(12 WW ProPoints per serving)
100g ricotta cheese
2 sprigs fresh rosemary or sage, chopped
1 shallot, chopped finely
4 skinless, boneless chicken breasts
240g dried tagliatelle
2 tbsp honey
1 tsp chilli powder or cayenne pepper
salt and pepper
In a bowl, mix the ricotta cheese with the chopped herbs, shallot and seasoning. Cut a deep slit in the side of the chicken breast and open out to form a pocket. Stuff each breast with a spoonful of the cheese mixture. Secure the pocket with a cocktail stick. Preheat the grill to high.
Bring a pa of water to the boil and cook the pasta according to the pack instructions. Drain.
Meanwhile, in a small pan, mix the honey and chilli powder or cayenne pepper and heat gently. Brush the chicken with the honey mixture and place under the hot grill for 7-8 mins or until cooked through. Remove the cocktail sticks before serving the chicken with the pasta.