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.