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Lemony Chicken and Ricotta Pasta

Lemony Chicken and Ricotta Pasta

in
kary.jpgKary Osmond, the host of CBC's fabulous new cooking show Best Recipes Ever, which airs weekdays at 3pm EST (right after Steven and Chris!), joined Steven in the kitchen again to make Tested Till Perfect
Lemony Chicken and Ricotta Pasta
.

Watch Episode 159 now.
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tested_till_perfect.pngLemony Chicken and Ricotta Pasta
Skipping the Alfredo sauce and adding creamy ricotta cheese is an easy way to lose unnecessary calories at dinnertime. And by using whole grain pasta, you get the benefit of extra fibre too.

Servings: 4

ricottapasta.jpg

Ingredients:
4 cups (1 L) penne pasta (about 12 oz/375 g)
12 oz (375 g) boneless skinless chicken breasts
1 tbsp (15 mL) butter
3 cloves garlic, minced
1 cup (250 mL) light ricotta cheese
1/4 cup (50 mL) grated parmesan cheese
1 tsp (5 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Pinch nutmeg
4 cups (1 L) packed trimmed spinach, shredded

Preparation:
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 (125 mL) of the cooking liquid.

Meanwhile, cut chicken breasts crosswise into slices. In nonstick 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, 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.

 

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