Lemon Ricotta Chicken Linguine
Lemon is paired with chicken on menus more than any other ingredient, as reported by Datassential. Satisfy those diners looking for lighter menu choices without sacrificing on flavor, by offering this pasta dish blended with creamy, delicious Ricotta.
Lemon Ricotta Chicken Linguine
Yield: One serving
Ingredients
- 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
Directions
- Heat 1 tbsp. olive oil in sauté pan; add 1 tsp. garlic and sauté 1 minute.
- Add 1 oz. spinach and heat an additional 2 minutes, stirring frequently.
- Add 4 oz. Lemon Pepper Ricotta and 4 oz. reserved pasta water; stir to blend. Simmer briefly to heat.
- Add 8 oz. linguine; toss lightly to coat pasta. Heat until warm.
- Add chicken; toss lightly.
- Transfer to plate; garnish with 1/2 oz. grated Grande Parmesan and sliced lemon.
Lemon Pepper Ricotta
Yield: 50 1/2 oz. (12 servings)
Ingredients
- 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.)
Directions
- Combine all ingredients in container and stir to blend. Cover and chill to hold.
