LEMON RICOTTA PASTA WITH GRILLED CHICKEN AND SPINACH
This is a rich, delicious pasta dish and will satisfy your tastebuds with the smoothness of the combined cheeses. It’s very filling, but worth it, go ahead indulge!
- 2 large skinless, boneless chicken breast, cut in half length wise making 4 pieces* Marinate
- 1 lb. linguine
- 2 cups reserved pasta water
- salt and pepper to taste
- 1 package fresh baby spinach
- 4 tablespoons olive oil, divided
- 2 cloves garlic, minced
- lemon zest from one lemon
- Juice from 1 lemon
- 1 cup ricotta
- 1 cup finely shredded Parmesan, plus more for serving
*Marinate: 2 Tbs. olive oil, 1 Tbs. balsamic vinegar, garlic salt, Italian seasoning, salt, and pepper. Cut the chicken breast in half lengthwise. Sprinkle with the above seasonings, then put in plastic bag with the olive oil and vinegar and let marinate at lease 2 hours.
Grill marinated chicken on grill pan on stove (or outdoor grill). Turning once until throughly cooked, set aside. (At least 5 minutes per side, or until internal temperature reaches 165 degrees)
Cook pasta according to the directions on the package (remember to boil the water, then add salt after it boils). Reserve 2 cups pasta water before draining pasta. Drain the water and return the pasta to the pot. Set pot over medium-low heat and add 2 tablespoons olive oil, lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan. Toss to evenly coat. Add more pasta water if desired to thin (it will be thick, so don’t hesitate to add the pasta water). Season with salt and pepper to taste. Cook and toss about 2 minutes, until ricotta is heated through. Toss in spinach. Cut grilled chicken into bite size pieces and add to the pot. Mix well and stir over low heat about 1 minute. Serve warm topped with more parmesan cheese.