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This is a recipe from Dixie @ Dixie's Designs

LEMONY  CHICKEN  PASTA 


Ingredients:   (for 4)

            ·         4 cup penne pasta

·         12 oz boneless skinless chicken, breasts

·         1 tbsp butter

·         3 cloves garlic, minced

·         1 cup light ricotta cheese

·         1/4 cup grated parmesan cheese

·         1 tsp grated lemon, rind

·         2 tbsp lemon, juice

·         1/2 tsp salt

·         1/4 tsp pepper

·         1 pinch nutmeg

·         4 cup packed trimmed spinach, shredded

Directions:

1.       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 (125 mL) of the cooking liquid.

2.       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.

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

4.       Add spinach; stir until wilted. Add to pasta and toss to coat. Serve sprinkled with remaining Parmesan cheese.