Lemon Ricotta Chicken Linguine

Lemon Ricotta Chicken Linguine

• 3 oz. Grilled chicken breast slices, warm (3/4 cup)
• 4 oz. Lemon Pepper Ricotta (see recipe) (1/2 cup)
• 8 oz. Linguine, cooked, drained (reserve pasta water) (2 cups)
• 4 oz. Reserved pasta water (or chicken broth) (1/2 cup)
• 1 tsp. Garlic, minced
• 1 oz. Spinach leaves, fresh (2 cups)
• ¹⁄₂ oz. Olive oil (1 tbsp.)
• ¹⁄₂ oz. Grande Parmesan, grated (1 tbsp.)
• 4 Lemon wheels, halved

Lemon Pepper Ricotta

• 48 oz. Grande Prima Dolce® Ricotta, whipped (6 cups)
• 1 oz. Lemon juice, fresh (2 tbsp.)
• 1 oz. Kosher salt (2 tbsp.)
• ¹⁄₂ oz. Black pepper (1 tbsp.)