Heat the oil in a pan over medium heat. Add the shallot and sauté for two to three minutes, or until softened.
Add the chicken and mushrooms to the pan. Season with salt and pepper, and cook for about 10 minutes, stirring occasionally, until browned.
Meanwhile, combine the ricotta, roasted red peppers, lemon juice, and garlic in a blender. Blend until smooth, adding a splash of water if the sauce is too thick to blend.
Pour the ricotta mixture into the pan. Stir well, then reduce the heat to medium-low. Simmer for five to seven minutes, allowing the flavors to meld and everything to cook through.
Taste and adjust the seasoning as needed. Divide evenly between bowls and top with parsley. Enjoy!