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Lemony Chicken Pasta

By The Canadian Living Test Kitchen

Tested till perfect

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Lemony Chicken Pasta

This recipe makes 4 servings

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Nutritional Info

Per Serving: about -
cal 568
pro 41 g
total fat 13 g
sat. fat 7 g
carb 70 g
fibre 5 g
chol 81 mg
sodium 819 mg
% RDI: -
calcium 32
iron 32
vit A 54
vit C 17
folate 94

Ingredients

  • 4 cups penne pasta, (about 12 oz/375 g)
  • 12 oz boneless skinless chicken breasts
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup light ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tsp grated lemon rind
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Pinch nutmeg
  • 4 cups packed trimmed spinach, shredded

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.

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