Lemon Ricotta Chicken Pasta
In The Fresh Meat Case
Lemon Ricotta Chicken Pasta
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural
PREP TIME: 5min COOK TIME: 30min
Serves 4
- 420
Calories - 42g
Protein - 400mg
Sodium - 4.5g
Sat. Fat - 1g
Sugar 
Ingredients
salt and pepper
1 tbsp. butter
3 cloves garlic, minced
1 lb. linguine
1 lemon, for zest & juice
1 cup ricotta cheese
1/2 cup pasta water
2 cups fresh spinach
2 tbsp. fresh chopped basil
2 tbsp. grated parmesan
Step 1
FOR THE LEMON BUTTER CHICKEN: Season 2 chicken breasts with salt and pepper on both sides. Preheat 1 tbsp of olive oil in a frying pan and sear the chicken breasts on each side until golden.
Step 2
Lower the heat, then add butter, sliced garlic and let it cook for 30 seconds, then add lemon juice to the pan together with a few lemon slices and stir to combine. Cover the the pan and let the chicken breasts cook on low heat turning them over once and basting them with the juices a couple of times for approximately 10 minutes until no longer pink inside. Remove to a separate plate and keep warm till needed.
Step 3
FOR THE SPINACH RICOTTA PASTA: Cook the pasta according to package directions in a large pot of salted water.
Step 4
While the pasta is cooking melt 1 tbsp butter in a large pan, add sliced garlic and cook for 30 seconds on low heat, then add lemon zest and lemon juice, ricotta cheese and ½ cup of pasta water. Mix everything until the ricotta is well incorporated.
Step 5
Add fresh spinach, chopped basil, cover with a lid and let the greens wilt for 2 minutes. Then take the lid off and stir everything to combine, add salt to taste.
Step 6
Drain the pasta and add directly to the pan with spinach ricotta sauce, toss to combine. Slice the lemon butter chicken and place on top of pasta. Sprinkle with grated Parmesan cheese and serve immediately.
70 MIN
