Yields
4 servings
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ingredients
4
cup penne pasta
12
oz boneless skinless chicken, breasts
1
Tbsp butter
3
cloves garlic, minced
1
cup light ricotta cheese
¼
cup grated parmesan cheese
1
tsp grated lemon, rind
2
Tbsp lemon, juice
½
tsp salt
¼
tsp pepper
1
pinch nutmeg
4
cup packed trimmed spinach, shredded
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directions
Step 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 (125 mL) of the cooking liquid.
Step 2
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.
Step 3
Add reserved cooking liquid, ricotta cheese, half of the Parmesan cheese, the lemon rind and juice, salt, pepper and nutmeg; bring to simmer.
Step 4
Add spinach; stir until wilted. Add to pasta and toss to coat. Serve sprinkled with remaining Parmesan cheese.