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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow-Cooker Chicken Ragu W/Herbed Ricotta   
    Categories: Poultry, Cheese, Vegetables, Herbs, Chilies   
         Yield: 4 servings   
       
     1 1/2 lb Boned, skinned chicken   
              - thighs   
         1 sm Carrot; peeled, chopped   
       1/2    Yellow or red onion; fine   
              - minced   
         4 cl Garlic; smashed & chopped   
         3 tb Tomato paste   
         2 tb Olive oil   
         1    Sprig fresh thyme   
              +=OR=+   
       1/2 ts Dried thyme   
         1    Sprig fresh oregano   
              +=OR=+   
       1/2 ts Dried oregano   
     1 1/2 ts Red-pepper flakes; more to   
              - taste   
         1 ts Onion powder   
              Salt & black pepper   
        14 oz Can whole tomatoes or   
              - crushed tomatoes   
         8 oz Pappardelle, tagliatelle,   
              - fettuccine or other long,   
              - thick pasta   
         1 c  Ricotta   
       1/4 c  (heaping) chopped soft fresh   
              - herbs, such as chives,   
              - oregano, parsley or basil,   
              - or a mix   
              Juice of 1/4 lemon (1-2 ts)   
         1 ts Balsamic vinegar   
         1    Handful torn fresh basil   
              - leaves   
       
     In a 6 to 8 qt slow cooker, combine the chicken, carrot,   
     onion, garlic, tomato paste, olive oil, thyme, oregano,   
     red-pepper flakes and onion powder. Add 2 teaspoons   
     kosher salt and a couple grinds of pepper.   
        
     Pour the tomatoes and their juices into the slow cooker,   
     crushing the tomatoes with your hands, if using whole.   
     Stir to combine.   
        
     Cover and cook on low until the chicken is very tender,   
     about 6 hours. The ragu will hold well on warm for an   
     additional 1 to 2 hours.   
        
     Bring a large pot of salted water to a boil and cook the   
     pasta according to the package directions until al   
     dente. While the pasta cooks, in a small bowl, combine   
     the ricotta with the chopped herbs, lemon juice and a   
     pinch of salt; set aside.   
        
     Coarsely shred the cooked chicken with two forks. Remove   
     and discard the herb sprigs and add the vinegar and the   
     basil leaves. Taste the sauce, adding more red-pepper   
     flakes, if you like. Turn off the slow cooker. Pour the   
     drained pasta into the slow cooker and toss to combine.   
        
     Divide among bowls and top with the ricotta mixture.   
        
     By: Sarah DiGregorio   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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