Ingredients
1lbchicken breasts,grilled, sliced into strips
1lbdry linguine fettucine,or spaghetti
salt and freshly ground black pepper
1cuppasta water,reserved
6ozfresh baby spinach,steamed just until beginning to wilt
2tbspextra virgin olive oil
3clovesgarlic,minced
1½tsplemon zest
2tbsplemon juice
1½cupspart skim ricotta
½cupparmesan,finely shredded, plus more for serving
Preparation
Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta.
Drain water (reserve 1 cup) and return pasta to pot. Set pot over medium-low heat, add olive oil and saute garlic 1 minute, then add lemon zest, lemon juice, ricotta, ½ cup hot reserved pasta water and parmesan and toss to evenly coat.
Add in more pasta water as desired to thin and season with salt and pepper to taste, cook and toss, for about 2 minutes, until ricotta is heated through.
Toss in spinach and grilled chicken.
Serve warm topped with more parmesan if desired.
