Fleur de Lis

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Thursday, May 14, 2015

Lemon Ricotta Parmesan Pasta with Spinach and Pan Fried Chicken



Do you think boneless, skinless chicken breasts are boring?  Are you tired of trying to come up with a new way to prepare pasta?  Bring a little of the Mediterranean to the table with this quick to prepare meal.

1 1/2 boneless, skinless chicken breasts, pounded to 1/4" thickness
salt, pepper, granulated garlic and dried Italian seasoning
1 T. olive oil
1 T. butter
8 oz. thin spaghetti, cooked according to package directions and 1/2 cup pasta water reserved
6 oz. baby spinach, steamed just until it begins to wilt
1 1/2 cups ricotta cheese
2 T. drained capers
1 clove garlic, minced
Juice and zest of one lemon
1/2 cup finely shredded Parmesan cheese (plus more for topping)

Sprinkle prepared chicken breasts with salt, pepper, granulated garlic and Italian seasoning.  Heat olive oil and butter in a large skillet over high heat until it shimmers.  Slowly place into the skillet and lower  to medium.  Let chicken cook 3 - 4 minutes until it is golden brown and carefully turn to cook the other side.  Remove chicken and let rest on a plate while you make the sauce for the pasta.

In a medium bowl, combine ricotta, capers, garlic, lemon juice and zest and Parmesan.

When pasta is cooked, drain and return to the cooking pot over low heat.  Add the ricotta mixture and the reserved pasta water.  Toss in spinach and let all ingredients combine.  Let it remain on heat for 2 - 3 minutes until heated through.

Plate pasta and top with chicken and additional Parmesan if desired.

Adapted from Cooking Classy

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