This tangy, yet creamy sauce is delicious and easy to make. Ricotta, spinach, sun dried tomatoes and Parmesan cheese only need a 20 minute roast to transform into a velvety sauce. Served with juicy bone-in chicken breasts and pasta.
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Pat chicken breasts dry and then drizzle with 1 tbsp oil from jar of sundried tomatoes. In a small bowl, stir together 1 tsp kosher salt, 1 tsp oregano, ½ tsp garlic powder, and ½ tsp ground black pepper. Season chicken evenly with the spice rub and arrange in a Suvie pan. Place pan in the top zone of Suvie.
In a second Suvie pan, stir together 1 cup ricotta, ½ cup Parmesan, ½ cup sun dried tomatoes, and 3 cups spinach until combined. Place pan in the bottom zone of Suvie. Input settings and cook now or schedule. Cook bottom zone: Roast at 400°F for 20 minutes. Top Zone: Roast at 375°F for 40 minutes.
Place 6 oz pasta in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid. Place pot inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Pasta, 3 cups, 10 minutes.
After the cook, remove pans from Suvie. Transfer chicken to a cutting board and rest for 5 minutes. Pour cheese sauce over the pasta, and stir to combine.
Chop or shred chicken into bite-sized pieces, discarding the bones. Stir chicken into the pasta and season to taste with salt and pepper.
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