Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken
Yield: About 5 - 6 servings
1 lb grilled chicken breasts, sliced
1 lb dry linguine, fettucine or spaghetti
Salt and freshly ground black pepper
1 cup reserved pasta water
6 oz fresh baby spinach, steamed just until beginning to wilt
2 Tbsp extra virgin olive oil
1 1/2 tsp lemon zest
2 Tbsp lemon juice
1 1/2 cups part skim ricotta
1/2 cup finely shredded parmesan, plus more for serving
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. Set pot over low heat and add olive oil, lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and toss to evenly coat. Add in more pasta water as desired to thin. Season with salt and pepper to taste and toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired.
*I recommend brushing the chicken lightly with olive oil and season both sides salt, pepper and garlic powder before grilling.