Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken
- 2 (9 oz.) packages Johnsonville® Flame Grilled Chicken Breasts, sliced into strips
- 1 (12 oz.) package dry whole wheat linguine, fettuccine or spaghetti
- Salt, to taste
- Black pepper, to taste
- 6 oz. fresh baby spinach
- 2 Tbsp. extra virgin olive oil
- 1 ½ tsp. lemon zest
- 2 Tbsp. lemon juice
- 1 cup part-skim ricotta
- 1 cup finely shredded aged parmesan, plus more for serving
Directions1. Cook pasta in salted water according to directions listed on package. Reserve 1 cup pasta water before draining pasta. Drain water (reserve 1 cup) and return pasta to pot. 1. Set pot over medium-low heat and add olive oil, lemon zest, lemon juice, ricotta, ½ cup hot reserved pasta water and parmesan and toss to evenly coat. Add in more pasta water as desired to thin, and season with salt and pepper to taste. Cook and toss, about 2 minutes, until ricotta is heated through. 1. Toss in spinach and grilled chicken. Cook until spinach is wilted. Serve warm topped with more parmesan if desired.
For gluten free: Use gluten free pasta in place of whole wheat pasta.
Calories 530, Total Fat 17g (Saturated 6g, Trans 0g), Cholesterol 95mg, Sodium 610mg, Total Carbohydrate 51g (Dietary Fiber 7g, Sugars 2g), Protein 46g, Vitamin A 60%, Vitamin C 15% Calcium 35%, Iron 25% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 6 servingsGluten Free Main Dish Summer 10 Dollar Meal American Winter Pasta 20 Minute Meal Fall Spring Skillet Meal Mediterranean