Ingredients

The following ingredients have 6 Servings
  • 8 oz dry linguine ((use whole wheat linguine if following the WW Purple plan))
  • 1 lb raw boneless, skinless chicken breast (cut into bite-sized chunks)
  • ¾ teaspoon salt (divided)
  • ¼ + 1/8 teaspoon black pepper (divided)
  • ¼ teaspoon garlic powder
  • 2 tablespoons olive oil (divided)
  • 4 garlic cloves (minced)
  • 12 oz fresh baby spinach
  • 1 cup fat free half-and-half
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon crushed red pepper flakes
  • 1 cup fat free ricotta
  • 1 oz Parmesan cheese (finely shredded (I use a box grater))
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Instruction

  • Fill a large pot with water and bring it to a boil. Cook the linguine according to package instructions and drain.
  • While waiting for the water to boil, season the chicken pieces with ½ teaspoon salt, ¼ teaspoon of black pepper, and the ¼ teaspoon of garlic powder. Drizzle one tablespoon of the oil into a large sauté pan and bring to medium-high heat. Add the chicken to the hot oil and cook, stirring occasionally, until cooked through and browned, 6-8 minutes. Remove the chicken to a side plate and cover with aluminum foil to keep warm.
  • Add the remaining tablespoon of oil to the sauté pan and bring over medium-low heat. Add the garlic and cook for a minute until fragrant and starting to turn golden. Add the spinach a few handfuls at a time, stirring until it wilts and adding more until it’s all wilted (about 4 minutes). Add the remaining ¼ teaspoon of salt and stir.
  • Add the half-and-half to the pan and increase to medium heat to bring to a simmer. Cook for another two minutes until the cream thickens slightly. Stir in the nutmeg, crushed red pepper, and remaining 1/8 teaspoon of black pepper. Add the cooked and drained pasta into the sauté pan and stir together with the spinach and sauce.
  • Remove the pan from heat and stir in the ricotta, Parmesan, lemon zest and lemon juice. Add the reserved chicken and stir to combine.