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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lemon Ricotta Parmesan Pasta with Chicken & Spinach Recipe

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This recipe for Lemon Ricotta Parmesan Pasta with Chicken & Spinach is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb. chicken breasts (grilled & cut into strips)
1 lb. dry linguine
1 c. reserved pasta water
6 oz. fresh baby spinach (steamed just until beginning to wilt)
2 T. extra virgin olive oil
1 1/2 t. lemon zest
2 T. lemon juice
1 1/2 cups part skim ricotta cheese
1/2 c. finely shredded parmesan
salt & pepper to taste

Directions:
Directions:
Cook pasta in salted water according to directions. Reserve 1 c. pasta water before draining. After draining, return pasta to pot. Set pot over medium-low heat and add olive oil, lemon zest, lemon juice, ricotta, 1/2 c. hot reserved pasta water and parmesan cheese. Toss to evenly coat. Add in more pasta water as desired to think and season with salt & pepper to taste. Cook about 2 minutes until ricotta is heated through. Toss in spinach & grilled chicken. Serve warm and top with additional parmesan.

Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I add red pepper flakes to the sauce to add more flavor!

 

 

 

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