Include in Print View:
Title
Recipe Content
Info
Description
Images
Ingredients
Instructions
Nutrition
Notes
Extended Content
Social Share
Author Bio
Thank You Note
Print
Increase Text
Decrease Text
Lemon Ricotta Chicken Linguine
Recipe Name
No Content
Print
Cheeses:
Parmesan
,
Prima Dolce®
,
Ricotta
Courses:
Entrées
,
Pastas
Description
Ingredients
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.)
Instructions
Lemon Ricotta Chicken Linguine
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
7
Combine all ingredients in container and stir to blend. Cover and chill to hold.
Note
Yield: One serving
Yield: 50 1/2 oz. (12 servings)
