GREEN FETTUCCINE WITH CHICKEN AND TWO CHEESES

1 cup ricotta cheese
1 large egg yolk
1/2 cup grated Romano cheese, divided use
1/3 cup water
7 ounces skinless, boneless chicken breast
2 tablespoons butter, divided use
1 medium onion, chopped
9 ounces fresh spinach fettuccine

Preheat oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, beat ricotta and egg yolk in a medium bowl with a spoon for 30 seconds. Reserve 2 tablespoons of Romano; add remainder to ricotta mixture. Stir in 1/3 cup water. Season with salt and pepper to taste.

Cut chicken in half lengthwise. Then cut crosswise into 1/2-inch-wide strips. Melt 1 1/2 tablespoons butter in a medium skillet over low heat. Add onion and cook, stirring occasionally, until tender but not brown, about 5 minutes. Stir in chicken, then remove from heat; the chicken will be mostly raw. Lightly oil a shallow 8- to 9-inch round baking dish.

Add pasta to boiling water and cook until it softens slightly, 15 to 30 seconds. Drain and return to pot. Toss with onion, chicken and ricotta mixture. Spread in baking dish. Sprinkle with reserved Romano and dot with remaining 1 1/2 teaspoons butter. Bake until top is tipped with brown and edges are bubbling, 12 to 15 minutes. Serve hot, cut into wedges.

Servings: 4
Source: The Simpler The Better: Sensational Home Cooking in 3 Easy Steps by Leslie Revsin