Lemony Chicken Pasta
Servings: 4
Ingredients:
Lemony Chicken Pasta
Photography by Michael Alberstat
| 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% |
Suggested Recipes
-
4 cups (1 L) penne pasta (about 12 oz/375 g)
12 oz (375 g) boneless skinless chicken breasts
1 tbsp (15 mL) butter
3 (15 mL) cloves garlic, minced
1 cup (250 mL) light ricotta cheese
1/4 cup (50 mL) grated parmesan cheese
1 tsp (5 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Pinch nutmeg
4 cups (1 L) 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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