Category: Poultry - Fresh

Spinach Ricotta Pasta with Lemon Butter Chicken     

Ingredients:
Lemon butter chicken:
1 tbsp olive oil
2 chicken breasts skinless and boneless
salt and pepper
1 tbsp butter
1 clove sliced garlic
1 lemon, juiced
1 lemon, sliced

Spinach ricotta pasta:
1 lb linguine or spaghetti squash
1 tbsp butter
2 cloves garlic
1 lemon, zest and juice
11 oz. ricotta cheese
2 cups fresh spinach
2 tbsp fresh chopped basil or 2 tsp dried basil
salt
2 tbsp grated Parmesan cheese for serving

Preparation:
Lemon butter chicken:
Season 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. Lower the heat, then add butter and garlic and let it cook for 30 seconds, then add lemon juice and slices to the pan and stir to combine. Cover 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.

Spinach ricotta pasta:
Cook the pasta according to package directions in a large pot of salted water.

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, lemon juice, and ricotta cheese. Mix everything until the ricotta is well incorporated. Add fresh spinach and basil, cover with a lid and let the greens wilt for 2 minutes. Remove lid and stir everything to combine, add salt to taste.

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.

Date added: 2021-03-28
Number of visits: 2681