Ingredients

The following ingredients have 6 Servings
  • 1 lb grilled chicken breasts (, sliced into strips*)
  • 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
  • 3 garlic cloves**, (minced)
  • 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)

Instruction

  • 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 medium-low heat, add olive oil and saute garlic 1 minute, then add 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 and season with salt and pepper to taste, cook and toss, about 2 minutes, until ricotta is heated through. Toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired.