Lemony Chicken Pasta

By Bostoncook

Canadian Living Test Kitchen

Ingredients

• 4 cups penne pasta, about 12 oz
• 12 oz Boneless skinless chicken breasts
• 1 tablespoon Butter
• 3 Cloves garlic, minced (my cloves were large)
• 1 cup lowfat ricotta cheese
• 1/4 cup Grated Parmesan cheese
• 1 teaspoon Grated lemon rind
• 2 tablespoons fresh Lemon juice
• 1/2 teaspoon Salt (I used kosher and used more than 1/2 t.)
• 1/4 teaspoon Pepper
• 1 Pinch Nutmeg
• 4 cups spinach, shredded

Details

Servings 4

Preparation

Step 1

1. In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Drain and return to pot, reserving 1/2 cup of the cooking liquid.

2. Meanwhile, cut chicken breasts crosswise into slices. In nonstick skillet, melt butter over medium-high heat; brown chicken, stirring occasionally, about 5 minutes.

3. Add garlic; cook, stirring, for 1 minute. Add reserved cooking liquid, ricotta cheese, half of the Parmesan cheese (I just added all of it), the lemon rind and juice, salt, pepper and nutmeg; bring to simmer. Add spinach; stir until wilted. Add to pasta and toss to coat. Serve sprinkled with remaining Parmesan cheese.

Very good: 8