Lemon Ricotta Pasta with Chicken

Lemon Ricotta Pasta with Chicken

Lemon Ricotta Pasta with Chicken is a delicious dish which can be made as an entrée or as a side dish. You can also omit the chicken for a vegetarian recipe. Our house-crafted Lemon Basil Salad Dressing base is used as a seasoning for both the chicken and the lemon ricotta sauce. The spices and herbs add an extra layer of flavor to the chicken, spinach and other ingredients. The lemony-basil flavor also compliments the chicken so well. The overall flavor is sure to have your family and guests ask for seconds.

We serve our Lemon Ricotta Pasta with a small side salad, topped with our Italian Salad Dressing, to make this a complete meal.  Enjoy!

Serves 4

Ingredients:
1 Pound Boneless Skinless Chicken Breast or Tenderloin Strips
2 Tablespoons Olive Oil, Divided
3 Tablespoons Sheffield’s Lemon Basil Salad Dressing Mix
8 to 10 Ounces Pasta. We use linguine for the texture.
8 Oz Fresh Baby Spinach. You can roughly chop the leaves into large pieces if you want your spinach a bit smaller.
2 Cups Whole-milk Ricotta (Whole milk makes a creamier sauce.)
½ Cup Fresh Shredded Parmesan Cheese, plus extra for serving.
½ Packed Cup Fresh Basil, Rough Chopped
Sea Salt
Zest from One Large Lemon
4 Tablespoons Fresh Lemon Juice

Directions:
Cut chicken into ½” strips. In a medium non-stick skillet, add 1 tablespoon of the olive oil. Heat over medium high. When it starts to shimmer, add the chicken strips. Sprinkle with 1 tablespoon of the Lemon Basil Salad Dressing Mix. Toss to coat evenly. Cook for about 5 to 7 minutes or until lightly browned on all sides and thoroughly cooked. Transfer to a plate and cover with foil to keep warm.

While the chicken is cooking, bring a large pot of water to a boil. Add the pasta, and cook to al dente according to the package instructions. Ladle 1 cup of the pasta water into a bowl and set aside. Add the spinach to the pot. Push down and cook for another minute to finish cooking the pasta. Drain the pasta and spinach, then return it back to the same pot.

In a medium mixing bowl, add the ricotta cheese, Parmesan cheese, lemon zest, lemon juice, basil, the remaining 2 tablespoons of the Lemon Basil Salad Dressing Mix, the remaining tablespoon of the olive oil, and 1 teaspoon of the salt. Combine well with a large spoon. Taste and adjust the salt to taste.

Transfer the ricotta mixture and the cooked chicken strips to the pasta pot. Add ¼ cup of the reserved pasta water. Stir well to combine the pasta, chicken, and ricotta mixture. It should have a creamy texture. Add more pasta water if needed, until you have the right consistency.

Serve the Lemon Ricotta Pasta with Chicken with a small side salad for a nice lunch or dinner your family and guests will enjoy.