Lemony Chicken Pasta

By MissHeather

Ingredients

• 4 cups penne pasta
• 375 grams boneless skinless chicken breast
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 cup light ricotta cheese
• 1/4 cup grated parmesan cheese
• 1 teaspoon grated lemon rind
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• pinch nutmeg
• 4 cups packed trimmed spinach

Preparation

Step 1

Cook pasta until tender but firm. Drain, reserving 1/2 cup of the cooking liquid. Return pasta to pot.

Meanwhile, cut chicken breasts crosswise into slices. In non-stick skillet, melt butter over medium-high heat; brown chicken, stirring occasionally, about 5 minutes. Add garlic; cook, stirring for 1 minute.

Add reserved cooking liquid, ricotta cheese, half of the parmesan cheese, lemon rind and juice, salt, pepper and nutmeg. Bring to simmer.

Add spinach; stir until wilted. Add to pasta and toss to coat. Serve sprinkles with remaining parmesan cheese.