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.
This chicken recipe serves 4-6