Lemon Ricotta Pasta
So fast, so easy and so full of flavor - lemony, creamy, chickeny, bacony pasta
Ingredients
- 1½ lb Chicken Breast
- ½ lb Bacon cut in ½-inch pieces
- 1 qt Chicken Broth
- 1½ lb Long Pasta spaghetti, linguine, etc.
- 2 cups Ricotta
- 1½ cups Baby Spinach rough chopped
- 1 cup Parmesan Cheese grated
- 2 Lemons zest & juice
- 3 Garlic Cloves minced
- 1 tsp Salt
- 1 tsp Coarse Black Pepper
Instructions
- Prepare all of the ingredients. Start water to boil for Pasta
- In a pot over medium-high heat, add chicken broth and chicken. Let boil for 15 minutes. Remove chicken from pot and chop into bit-sized pieces.
- In a frying pan over medium high heat, add bacon. Cook until crispy and remove to paper towel covered plate.
- Add pasta to water and cook as directed on package. In the last 2 minutes of cooking, add spinach to the pot. Reserve 1 cup of pasta water, then drain in colander and rinse with cool water to arrest cooking process. Return to pot (away from heat).
- In a bowl, combine ricotta, parmesan, garlic, lemon zest & juice, salt and pepper. Add to pasta, along with chicken and reserved pasta water, and toss to until well coated. Garnish with bacon and additional parmesan cheese if desired.
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