Recipe: Lemony Chicken Pasta (using penne pasta and ricotta cheese)

LEMONY CHICKEN PASTA

4 cups penne pasta (about 12 oz), uncooked
12 oz boneless, skinless chicken breasts
1 tbsp butter
3 cloves garlic, minced
1 cup light ricotta cheese
1/4 cup grated parmesan cheese, divided use
1 tsp grated lemon rind
2 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
1 pinch ground nutmeg
4 cups packed trimmed fresh spinach, shredded

In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Drain and return to pot, reserving 1/2 cup of the cooking liquid.

Meanwhile, cut chicken breasts crosswise into slices. In nonstick skillet, melt butter over medium-high heat; brown chicken, stirring occasionally, about 5 minutes. Add garlic; cook, stirring, for 1 minute.

Add reserved cooking liquid, ricotta cheese, half of the Parmesan cheese, the lemon rind and juice, salt, pepper and nutmeg; bring to simmer. Add spinach; stir until wilted.

Add to pasta and toss to coat. Serve sprinkled with remaining Parmesan cheese.

Makes 4 servings
Source: Canadian Living magazine