The ricotta cheese in this dish added a nice creamy texture and I loved the wonderful lemony flavor. My hubby devoured it and my kids (even the picky ones) ate it up and were asking for seconds. I got the recipe for this deliciously creamy pasta dish from Michelle at Michelle's Recipe Box. This one's definitely going into our rotation!
The ingredients:
4 boneless, skinless chicken breasts (about 1-1/2 pounds)
salt and pepper
2 Tbs. olive oil, divided
3-4 garlic cloves, minced
1 Tbs. grated lemon zest
3 Tbs. fresh lemon juice (I used 1-1/2 lemons to get enough juice and zest)
1 lb. spaghetti noodles
1 cup ricotta cheese
1 cup grated Parmesan cheese
2 Tbs. finely chopped fresh parsley
Directions:
Pat chicken dry paper towel and season with salt and pepper.
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken until well browned and almost cooked through, about 4-5 minutes on each side. Transfer to cutting board and cover with foil. Let rest 5 minutes, then slice crosswise into chunks.
Heat remaining oil in now empty skillet over medium heat until simmering. Cook garlic and 3/4 teaspoon pepper until fragrant, about 30 seconds.
Add lemon juice and simmer, about 1 minute. Add chicken and any accumulated juices and cook an additional 3 minutes or until chicken is cooked through.
Meanwhile add 1 tablespoon salt and pasta to boiling water and cook until al dente. Drain the pasta in a colander over a bowl and reserve 1 cup of the pasta water. Return the drained pasta to the pot.
In a separate small bowl, combine ricotta, Parmesan, lemon zest, and 1/4 tsp. salt.
Add to the drained noodles. Stir together. Add chicken mixture, parsley, and 1/2 cup reserved pasta water, adding more pasta water as needed for moisture. ( I only used 1/2 cup total).
Season with salt and pepper to taste. Serves 8. Serve immediately with fresh, hot bread (like French Peasant Bread or the best Whole Wheat Bread). Enjoy!
Click here for printable recipe.
The ingredients:
4 boneless, skinless chicken breasts (about 1-1/2 pounds)
salt and pepper
2 Tbs. olive oil, divided
3-4 garlic cloves, minced
1 Tbs. grated lemon zest
3 Tbs. fresh lemon juice (I used 1-1/2 lemons to get enough juice and zest)
1 lb. spaghetti noodles
1 cup ricotta cheese
1 cup grated Parmesan cheese
2 Tbs. finely chopped fresh parsley
Directions:
Pat chicken dry paper towel and season with salt and pepper.
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken until well browned and almost cooked through, about 4-5 minutes on each side. Transfer to cutting board and cover with foil. Let rest 5 minutes, then slice crosswise into chunks.
Heat remaining oil in now empty skillet over medium heat until simmering. Cook garlic and 3/4 teaspoon pepper until fragrant, about 30 seconds.
Meanwhile add 1 tablespoon salt and pasta to boiling water and cook until al dente. Drain the pasta in a colander over a bowl and reserve 1 cup of the pasta water. Return the drained pasta to the pot.
In a separate small bowl, combine ricotta, Parmesan, lemon zest, and 1/4 tsp. salt.
Add to the drained noodles. Stir together. Add chicken mixture, parsley, and 1/2 cup reserved pasta water, adding more pasta water as needed for moisture. ( I only used 1/2 cup total).
