Categories: Pasta

Ingredients

• 2 tbsp. olive oil
• 2 garlic cloves, thinly sliced
• 14 oz. can artichoke hearts, well drained and chopped
• 1 tbsp. fresh thyme leaves
• 1 tbsp. lemon zest, plus 1/4 cup juice
• Salt and pepper
• 1 cup heavy cream
• 1/2 cup ricotta
• 3 to 4 tbsp. grated Parmigiano-Reggiano
• 1 lb. smoked chicken or rotisserie, meat sliced or pulled into small pieces
• 1/2 cup chicken stock
• 1 head radicchio, leaves separated
• Olive oil spray
• 1 lb. cavatappi

Directions

1. Bring a large pot of water to a boil for the pasta.

2. Preheat the broiler to high.

3. In a large skillet, heat the oil over medium to medium-high. Add the garlic and stir until aromatic, about 1 minute. Add the artichokes, thyme and lemon zest; season with salt and pepper. Cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the cream. Cook over medium heat, stirring occasionally, until slightly reduced, about 10 minutes. Transfer to a food processor. Add the ricotta and Parm. Process until smooth. Return the sauce to the pan and keep warm over low heat.

4. In a small skillet, heat the chicken in the stock until heated through, 3 to 5 minutes.

5. On a broiler pan or baking sheet, arrange the radicchio in a single layer. Spray with cooking spray and season. Broil until slightly wilted and charred at the edges, 5 to 6 minutes. Coarsely chop the radicchio.

6. Meanwhile, salt the boiling water and add the pasta. Cook until al dente. Reserve about 1/2 cup of the cooking liquid. Drain the pasta.

7. Stir the lemon juice into the sauce. Add the pasta and toss. Add the pasta cooking water if the sauce is too thick. Season the pasta and toss until coated.

8. Divide the pasta among shallow bowls. Top with the chicken and radicchio.

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