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CHICKEN & TOMATO PASTA

2 1/2 cups rotisserie chicken pieces
1 1/2 cups homemade chicken stock
1/2 SMALL Vidalia onion, halved and sliced thin
1 can San Marzano tomatoes DO NOT DRAIN
FRESH ground sea salt and black pepper, to taste
1/4-1/2 teaspoon red chili flakes, to taste
1/2 cup ricotta cheese
1/2 pound (1 3/4 cups) uncooked macaroni pasta
1 tablespoon butter
FRESH grated Parmesan cheese for serving

• Combine tomatoes and their juice with the chicken pieces and broth in a dutch oven.
• Season with FRESH ground sea salt, black pepper and chili flakes to taste.
• Bring to a SLOW boil.
• Add pasta and cook for 7-8 minutes until pasta is tender, but not over cooked.
• Remove from heat and stir in ricotta cheese and butter.
• Serve immediately with grated Parmesan cheese.