Lemon Ricotta Parmesan Pasta with Chicken & Spinach

This lemon Ricotta pasta is loaded with perfectly seared chicken, zesty lemon, and a sprinkle of fresh spinach, and a savory blend of Ricotta and Parmesan.


  • 2 Tablespoons olive oil
  • 1 boneless/skinless chicken breast
  • Salt/Pepper to taste
  • 1 pound spaghetti
  • 1 cup reserved pasta water
  • 1 + 1/2 teaspoon lemon zest
  • 2 Tablespoon lemon juice
  • 1 ½ cups part skim ricotta
  • 1/2 cup shredded Parmesan plus more to garnish
  • 5 oz. fresh spinach


  1. Cook pasta according to package instructions, reserve 1 cup of pasta water prior to draining. Set aside.
  2. As the pasta cooks, heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat.
  3. Butterfly the chicken breast and cut the seam to create 2 thinner slices, each about an inch thick. Season each side with desired amounts of salt and pepper.
  4. Full instructions visit @thecozycook

source http://bagikaninfonya.blogspot.com/2019/04/lemon-ricotta-parmesan-pasta-with.html

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