Ricotta and Spinach Pasta with Chicken
Ingredients
The pasta
The chicken
-
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
The sauce
-
2
tablespoons
olive oil, divided
-
4
cloves
garlic, 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
-
1
teaspoon
lemon zest
-
1
tablespoon
lemon juice
Instructions
- Boil water in a large pot and cook the linguine according to package instructions, then drain.
- Season chicken with salt, black pepper, and garlic powder.
- Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat, add chicken, and cook until browned and cooked through, about 6-8 minutes. Remove and keep warm.
- In the same pan, add the remaining olive oil and garlic, cooking until fragrant.
- Add spinach in batches, stirring until wilted, then add remaining salt.
- Pour in half-and-half and bring to a simmer, cooking for 2 minutes until slightly thickened.
- Stir in nutmeg, crushed red pepper, and remaining black pepper.
- Add cooked pasta to the pan and mix with the spinach and sauce.
- Remove from heat and stir in ricotta, Parmesan, lemon zest, lemon juice, and the reserved chicken.
Nutrition Facts (estimated)
Servings
6
Calories
354
Total fat
9g
Total carbohydrates
38g
Total protein
30g
Sodium
250mg
Cholesterol
20mg
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