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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:

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

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