Step 1

Whipped ricotta - Put the ingredients in a bowl. Whisk vigorously for 10 to 15 seconds until it becomes the texture of softly whipped cream. Add milk to loosen, if needed.

Step 2

Seal chicken - Heat sun dried tomato oil in a large heavy based pot over high heat. Add the chicken. sprinkle with salt and pepper. Cook for 3 minutes until the outside is sealed but the inside is still raw. Remove with slotted spoon into a bowl.

Step 3

Sauté - In the same pot, add the onion and garlic. Cook for 3 minutes until the onion is translucent. Add the tomato paste and oil drained sun dried tomatoes (reserve any remaining oil for another use). Cook for 1 minute.

Step 4

Deglaze - Add white wine and let it simmer rapidly for 1 - 2 minutes, stirring regularly, until mostly evaporated.

Step 5

Cooking liquid - Add pasta and cooked chicken along with any juices accumulated in the bowl. Stir to coat in all the tasty flavours. Add the stock, canned tomato, salt and pepper.

Step 6

Cook 15 minutes - Give it a good stir, let it come to a boil then lower the heat to medium high so it's simmering rapidly but not boiling like crazy. Cook for 15 minutes (no lid), stirring every 2 minutes or so at first then more regularly towards the end, so the base doesn't catch. Lower the heat a touch towards the end, if needed.

Step 7

How to tell it's done - Most of the liquid should be absorbed and the pasta should be just cooked (al dente), though still a little soupy (that's good, it gets absorbed quickly while serving). Stir in the basil.

Step 8

Serve - Transfer into a serving bowl or divide between bowls. Dollop the whipped ricotta on top then randomly smear (or let everyone do that themselves), it will get all melty. Dig in!