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Lemon Ricotta Pasta with Chicken and Spinach

Lemon Ricotta Pasta with Chicken and Spinach


Ingredients:
2 Tablespoons olive oil
1 boneless/skinless chicken breast
Salt/Pepper to taste
1 pound spaghetti
1 cup reserved pasta water
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Instructions:
  • Cook pasta according to package instructions, reserve 1 cup of pasta water prior to draining. Set aside.
  • As the pasta cooks, heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat.
  • Butterfly the chicken breast and cut the seam to create 2 thinner slices, each about an inch thick. Season each side with desired amounts of salt and pepper.
  • etc

  • For Full Instruction: thecozycook.com

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