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Lemony Chicken Pasta Recipe

4 cups Penne pasta (about 12 oz)
12 oz Boneless, skinless chicken breasts (can use chicken tenders and cubed them)
1 tbsp Butter
3 Cloves garlic -- minced
1 cup Light ricotta cheese
1/4 cup Grated Parmesan cheese
1 tsp Grated lemon rind
2 tbsp fresh Lemon juice
1/2 tsp Salt
1/4 tsp Pepper
1 Pinch Nutmeg
4 cups Packed trimmed fresh spinach -- shredded

In large pot of boiling salted water, cook pasta for 8 to
10 minutes or until tender but firm. Drain and return to pot,
reserving 1/2 cup of the cooking liquid.

Meanwhile, cut chicken breasts crosswise into slices. In
nonstick skillet, melt butter over medium-high heat; brown
chicken, stirring occasionally, about 5 minutes. Add garlic;
cook, stirring, for 1 minute.
Add reserved cooking liquid, ricotta cheese, half of the
Parmesan cheese, the lemon rind and juice, salt, pepper
and nutmeg; bring to simmer.

Add spinach; stir until wilted. Add to pasta and toss to coat.
Serve sprinkled with remaining Parmesan cheese.

Makes 4 generous servings

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