Lemony Chicken and Ricotta Pasta
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving | - |
| cal | 0 568 |
| pro | 41 g |
| total fat | 13 g |
| sat. fat | 7 g |
| carb | 70 g |
| fibre | 5 g |
| 81mgchol | - |
| sodium | 819 mg |
| % RDI: | - |
| calcium | 32 |
| iron | 32 |
| vit A | 54 |
| vit C | 17 |
| folate | 94 |
Skipping the alfredo sauce and adding creamy ricotta cheese is an easy way to lose unnecessary calories at dinnertime.
Ingredients
Preparation
In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Drain and return to pot, reserving 1/2 cup (125 mL) of the cooking liquid.
Meanwhile, cut chicken breasts crosswise into slices. In nonstick skillet, melt butter over medium-high heat; brown chicken, stirring occasionally, about 5 minutes. Add garlic; cook, stirring, for 1 minute.
Add reserved cooking liquid, ricotta cheese, half of the Parmesan cheese, the lemon rind and juice, salt, pepper and nutmeg; bring to simmer.
Add spinach; stir until wilted. Add to pasta and toss to coat. Serve sprinkled with remaining Parmesan cheese.
Serve with: Red Leaf Salad
Meanwhile, cut chicken breasts crosswise into slices. In nonstick skillet, melt butter over medium-high heat; brown chicken, stirring occasionally, about 5 minutes. Add garlic; cook, stirring, for 1 minute.
Add reserved cooking liquid, ricotta cheese, half of the Parmesan cheese, the lemon rind and juice, salt, pepper and nutmeg; bring to simmer.
Add spinach; stir until wilted. Add to pasta and toss to coat. Serve sprinkled with remaining Parmesan cheese.
Serve with: Red Leaf Salad
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