Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 4 ounces whole milk ricotta; 1 small lemon, (zested and juiced); 1/2 teaspoon salt; 1/4 teaspoon freshly cracked black pepper; 1/8 teaspoon red pepper flakes, (optional); 8 ounces spaghetti; 2 tablespoons extra virgin olive oil; 1/2 small yellow onion, (finely chopped); 4 garlic cloves, (minced); 1 1/2 pounds boneless, skinless chicken breasts; 1/2 teaspoon oregano; Kosher salt; Black pepper; 1 lemon, (zested and juiced); 4 ounces baby spinach

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https://www.themediterraneandish.com/lemon-chicken-pasta/

This Creamy Lemon Chicken Pasta Uses Ricotta—Not Heavy Cream

Fresh lemon, tender chicken, spinach, and spaghetti come together in a creamy ricotta sauce for an easy weeknight dinner.

Rezept

Entree

Zubereitungszeit ca. 30 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 20 Minuten

Zutaten:

4 ounces whole milk ricotta
1 small lemon, (zested and juiced)
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon red pepper flakes, (optional)
8 ounces spaghetti
2 tablespoons extra virgin olive oil
1/2 small yellow onion, (finely chopped)
4 garlic cloves, (minced)
1 1/2 pounds boneless, skinless chicken breasts
1/2 teaspoon oregano
Kosher salt
Black pepper
1 lemon, (zested and juiced)
4 ounces baby spinach

Arbeitsschritte:

Make the lemon ricotta. In a small bowl, stir together the ricotta, the zest of the small lemon, 2 tablespoons of its juice, salt, black pepper, and red pepper flakes, if using. Set aside.
Start the pasta. Bring a large pot of salted water to a boil over high heat. Add 8 ounces of spaghetti and cook according to the package directions while you prepare the chicken.
Prepare the chicken and aromatics. Set a large, high-sided skillet over medium heat and add the olive oil. Slice each chicken breast horizontally into two thinner cutlets. Once the oil begins to shimmer, add the onion and garlic.
Season and cook the chicken. Season the chicken all over with salt, black pepper, and oregano. Add it to the skillet and cook for 5 minutes. If the onions begin to brown too quickly, add 1/4 cup of pasta water and scrape up the browned bits. Flip the chicken, then add the zest of the remaining lemon and 2 tablespoons of its juice. Cook for another 5 minutes, or until the chicken reaches 160°F. Add spoonfuls of pasta water as needed to keep the onion and garlic from burning. Transfer the chicken to a plate and tent it with foil.
Wilt the spinach. Reduce the heat to low. Add the spinach and stir until wilted, about 2 to 3 minutes. If the skillet looks dry, add about 1/4 cup of pasta water.
Make the sauce. Before draining the spaghetti, reserve 1 1/4 cups of pasta water. Add the drained pasta and lemon-ricotta mixture to the skillet and toss to coat. Add 3/4 cup of the reserved pasta water and toss again, adding more as needed to reach your preferred consistency.
Finish and serve. Slice the chicken into strips and return it to the skillet. Toss everything together, divide among pasta bowls, and serve.