lemon ricotta chicken pasta, linguine
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Lemon Ricotta Chicken Linguine

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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

  1. Heat 1 tbsp. olive oil in sauté pan; add 1 tsp. garlic and sauté 1 minute.
  2. Add 1 oz. spinach and heat an additional 2 minutes, stirring frequently.
  3. Add 4 oz. Lemon Pepper Ricotta and 4 oz. reserved pasta water; stir to blend. Simmer briefly to heat.
  4. Add 8 oz. linguine; toss lightly to coat pasta. Heat until warm.
  5. Add chicken; toss lightly.
  6. 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

  1. Combine all ingredients in container and stir to blend. Cover and chill to hold.

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