Description
A delightful Spinach Ricotta Pasta paired with zesty Lemon Butter Chicken breasts. The creamy pasta sauce blends ricotta, fresh spinach, herbs, and a bright hint of lemon, perfectly complementing the tender and flavorful lemon butter chicken. This satisfying dish balances rich flavors and fresh ingredients for a wholesome meal.
Ingredients
Scale
Chicken:
- 1 tbsp olive oil
- 2 skinless, boneless chicken breasts
- Salt and pepper, to taste
- 1 tbsp butter
- 1 clove garlic, sliced
- 1 lemon (for juice and garnish)
Pasta and Sauce:
- 450 g (1 lb) pasta such as linguine or your favourite
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 lemon, zest and juice
- 250 g (1 cup) ricotta cheese
- 125 ml (1/2 cup) reserved pasta water
- 100 g (2 cups) fresh spinach
- 1 tbsp fresh chopped mint (or 1 tsp dried mint)
- 2 tbsp fresh chopped basil (or 2 tsp dried basil)
- Salt, to taste
To Serve:
- 2 tbsp grated Parmesan cheese
Instructions
- Prepare the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 6-7 minutes per side or until cooked through. During the last few minutes, add butter, sliced garlic, and juice from one lemon to the pan. Spoon the lemon butter sauce over the chicken as it cooks. Remove from the pan and keep warm.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 125ml (1/2 cup) of pasta cooking water, then drain the pasta.
- Make the spinach ricotta sauce: In the same skillet, melt 1 tbsp butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add lemon zest and juice. Stir in ricotta cheese, reserved pasta water, fresh spinach, chopped mint, and basil. Cook, stirring frequently until spinach wilts and the sauce thickens slightly. Season with salt to taste.
- Toss the pasta with sauce: Add the drained pasta to the skillet with the ricotta sauce. Toss thoroughly to coat the pasta evenly with the creamy spinach ricotta mixture.
- Serve: Plate the pasta and top each serving with a cooked lemon butter chicken breast. Sprinkle with grated Parmesan cheese and additional lemon wedges if desired.
Notes
- The lemon butter sauce adds a bright, tangy flavor that complements both the chicken and the creamy pasta.
- Fresh herbs like mint and basil give the sauce a fresh aroma and depth, but dried herbs can be used as substitutes.
- Reserve pasta water is key to achieving a silky, cohesive sauce.
- This dish pairs well with a crisp green salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 766 kcal
- Sugar: 4 g
- Sodium: 324 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 91 g
- Fiber: 5 g
- Protein: 48 g
- Cholesterol: 121 mg
