Lemon Ricotta Chicken with Parmesan Pasta and Broccolini
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Large Non-Stick Pan
Before You Cook
Cook Pasta and Prepare The Ingredients
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 lemon lengthwise. Cut one half into wedges and juice the other half.
Combine ricotta and a pinch of pepper in a bowl.
Cook The Chicken
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.
Cook The Vegetables
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.
Finish The Dish
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!
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