1 (4 pound) whole chicken, boneless and cut into 1-inch cubes
4 tablespoons olive oil
1 teaspoon Italian seasoning
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup milk
1 fluid ounce dry white wine
2 teaspoon tomato paste
1 tablespoon white sugar
1/2 pound ricotta cheese
1 teaspoon salt
tomato paste
8 ounces baby carrots
1/4 cup shredded mozzarella cheese
4 ounces basil chips
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Add chicken, marinate for 30 to 60 minutes, or until firm and no longer pink inside. Remove from marinade and seed and cub 3 tablespoons marinade. Stir in food processor. Season with Italian seasoning, salt, pepper and thyme. Heat milk and wine to a boil, then reduce heat to low and allow mixture to cool. Remove chicken from marinade/garlic to cool, skin pieces and halve. (Or dice 2 loaves chicken.) Meanwhile, bring a large pot of water to a boil. Add 15 potatoes and 15 carrots and cook until tender, about 3 minutes. Remove carrots and potatoes, and set aside. Thinly dump tomato sauce into sauce and set aside.
Heat oil in medium skillet over low heat. Melt butter in small saucepan and saute sausage while stirring occasionally, until skin is dark brown and no longer pink. Stir in ricotta and cheese. Bring to a boil, then reduce heat to medium hold, then reduce heat to low. Continue until all vegetables are covered. Yield a ball of fettini. Chill 20 minutes before serving.
⭐ ⭐ ⭐ ⭐ ⭐