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  • Prep
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  • Servings

Three-Cheese Margherita Pasta

The thick sauce enveloping this al dente penne pasta is sweet and creamy Ricotta Cheese, cream and olive oil, flavored with fire-roasted tomatoes, ribbon-cut basil and garlic. Tossed into the dish are grilled chicken and Fresh Mozzarella Cheese Ciliegine, bringing hits of mild dairy flavor and smooth texture. Plate with a final grating of nutty Fresh Asiago Cheese and a grind of freshly cracked black pepper.


  • Olive oil , 1 tablespoon
  • Fire roasted tomatoes, diced , ½ cup
  • Garlic cloves, minced, 2 each
  • Fresh basil, cut into ribbons , 3 leaves
  • Heavy cream , ½ cup
  • Ricotta Cheese, 2 tablespoons
  • Penne pasta, cooked al dente , 1 cup
  • Fresh Mozzarella Cheese-Ciliegine , 5 each
  • Chicken breast, grilled and diced , 6 ounces
  • Asiago Cheese, grated , 2 tablespoons
  • Fresh cracked black pepper, TT


  1. In a large sauté pan, over medium-high heat, add olive oil, tomatoes, and garlic. Cook for about 4 minutes, until tomatoes are softened.
  2. Add basil, heavy cream, and Ricotta Cheese. Stir and simmer until cream is reduced by half.
  3. Reduce heat to low, add pasta, and cook until heated throughout. Remove from heat and toss pasta with Fresh Mozzarella Cheese-Ciliegine and diced chicken.
  4. Place pasta in a large pasta bowl and top with Asiago Cheese and fresh cracked pepper.
  5. Serve immediately.

Yield: 1 Serving

Kitchen Tips

  • This classic combination of flavors and textures would also make a delicious Italian baked pasta pie.
  • This creamy Ricotta Cheese and roasted tomato–flavored sauce is a great option for specialty pizza builds.

Included Products
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