Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Drain and reserve 1 cup of pasta cooking water. Trim bottom end from broccolini and cut into ¾" length on an angle. Halve tomatoes. Halve lemon lengthwise. Cut one half into wedges and juice the other half. Combine ricotta and a pinch of pepper in a bowl.

Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. " Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer chicken to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. """ Reserve pan; no need to wipe clean.

Add 2 tsp olive oil in the same pan over medium high heat. Add broccolini to hot pan and stir occasionally until tender, 5-7 minutes. Add grape tomatoes and cook 1 minute. Add lemon juice and bring to a simmer. Add spaghetti, spinach, alfredo sauce, and ½ cup pasta cooking water. Bring to a simmer and remove from heat.If mixture is too dry, add remaining pasta cooking water 1 Tbsp. at a time until desired consistency is reached.

Plate dish as pictured on front of card, topping pasta with parmesan. Dollop ricotta on chicken and drizzle with 1 tsp olive oil. Bon appétit!