Mass
5 liters of water
1 teaspoon of salt
500 grams of penne
Sauce
4 tablespoons of olive oil
400 grams of chicken breast, cut into cubes
150 grams of cooked prosciutto, diced
4 cloves of garlic, minced
6 tomato seeds, diced
Salt to taste
300 grams of ricotta cheese, crumbled
1 bunch of rucola, washed, drained, and torn into strips
To sprinkle
Parmesan cheese, grated
Mass
5 liters of water
1 teaspoon of salt
500 grams of penne
Sauce
4 tablespoons of olive oil
400 grams of chicken breast, cut into cubes
150 grams of cooked prosciutto, diced
4 cloves of garlic, minced
6 tomato seeds, diced
Salt to taste
300 grams of ricotta cheese, crumbled
1 bunch of rucola, washed, drained, and torn into strips
To sprinkle
Parmesan cheese, grated
Massa
In a large pot, boil the water with salt
Cook the pasta until al dente
Drain and set aside
Sauce
In a pan, heat half of the olive oil
Cook the chicken and prosciutto for five minutes, or until golden brown
Set aside
In the same pan, cook the garlic and tomato in the remaining olive oil
Season with salt and add ricotta cheese
Mix well
Add the cooked chicken, prosciutto, pasta, and rucola
Mix well
Serve sprinkled with Parmesan cheese.
