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Lemony Chicken Pasta

Lemony Chicken Pasta

Ingredients:

  • 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

Directions:

  1. 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.
  2. Meanwhile, cut chicken breasts crosswise into slices.
  3. In nonstick skillet, melt butter over medium-high heat; brown chicken, stirring occasionally, about 5 minutes.
  4. Add garlic; cook, stirring, for 1 minute.
  5. Add reserved cooking liquid, ricotta cheese, half of the Parmesan cheese, the lemon rind and juice, salt, pepper and nutmeg; bring to simmer.
  6. Add spinach; stir until wilted. Add to pasta and toss to coat.
  7. Serve sprinkled with remaining Parmesan cheese.

This chicken recipe serves 4-6

Chicken Recipes




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