Lemony Chicken Pasta

Lemony Chicken Pasta Do Not Use Image by: Lemony Chicken Pasta Do Not Use Author: Canadian Living

  • Portion size 4 servings

Ingredients

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

Method

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.

Nutritional facts <b>Per Serving:</b> about

  • Sodium 819 mg
  • Protein 41 g
  • Calories 568.0
  • Total fat 13 g
  • Cholesterol 81 mg
  • Saturated fat 7 g
  • Total carbohydrate 70 g

%RDI

  • Iron 32.0
  • Fibre 0.0
  • Folate 94.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 32.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 54.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemony Chicken Pasta

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