Servings : 4
Prep Time :10 MINS
Cook Time :20 MINS
Total Time :30 MINS
Course : MAIN COURSE
Cuisine : AMERICAN, ITALIAN
Keyword : LEMON CHICKEN PASTA, RICOTTA PASTA RECIPE
INGREDIENTS :
- 2 Tablespoons o�l vegetable, canola, ol�ve, or peanut o�l are all f�ne!
- 1 boneless/sk�nless ch�cken breast
- Salt/Pepper to taste
- 1 pound spaghett�
- 1 cup reserved pasta water
- 1 + 1/2 teaspoon lemon zest
- 2 Tablespoon lemon ju�ce
- 1 � cups part sk�m r�cotta
- 1/2 cup shredded Parmesan plus more to garn�sh
- 5 oz. fresh sp�nach
INSTRUCTIONS :
- Cook pasta accord�ng to package �nstruct�ons, reserve 1 cup of pasta water pr�or to dra�n�ng. Set as�de.
- As the pasta cooks, heat 2 tablespoons of ol�ve o�l �n a cast �ron sk�llet over med�um-h�gh heat.
- Butterfly the ch�cken breast and cut the seam to create 2 th�nner sl�ces, each about an �nch th�ck. Season each s�de w�th des�red amounts of salt and pepper.
- Sear the ch�cken �n the heated sk�llet for about 3-5 m�nutes on each s�de. Refra�n from mov�ng the ch�cken around as �t s�zzles, �t w�ll h�nder the n�ce golden sear color. �f the pan gets too hot, reduce the heat to med�um. Once each s�de �s a n�ce, golden brown and the m�ddle �s cooked, set the ch�cken as�de. Don�t cut �nto �t yet.
- Reduce the heat of the sk�llet to med�um low. Add half of the reserved water, lemon zest, lemon ju�ce, r�cotta, Parmesan, and dra�ned pasta. Toss evenly to coat. Add add�t�onal reserved water as needed to obta�n des�red cons�stency.
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Full Instructions : thecozycook.com
Lemon Ricotta Pasta with Chicken and Spinach
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