LEMON RICOTTA PASTA




Servìngs               : 4
Prep Tìme            :10 MìNS
Cook Tìme           :20 MìNS
Total Tìme           :30 MìNS
Course                 : MAìN COURSE
Cuìsìne                : AMERìCAN, ìTALìAN
Keyword              : LEMON CHìCKEN PASTA, RìCOTTA PASTA RECìPE


INGREDIENTS :



  • 2 Tablespoons oìl vegetable, canola, olìve, or peanut oìl are all fìne!
  • 1 boneless/skìnless chìcken breast
  • Salt/Pepper to taste
  • 1 pound spaghettì
  • 1 cup reserved pasta water
  • 1 + 1/2 teaspoon lemon zest
  • 2 Tablespoon lemon juìce
  • 1 ½ cups part skìm rìcotta
  • 1/2 cup shredded Parmesan plus more to garnìsh
  • 5 oz. fresh spìnach



INSTRUCTIONS :



  1. Cook pasta accordìng to package ìnstructìons, reserve 1 cup of pasta water prìor to draìnìng. Set asìde.
  2. As the pasta cooks, heat 2 tablespoons of olìve oìl ìn a cast ìron skìllet over medìum-hìgh heat.
  3. Butterfly the chìcken breast and cut the seam to create 2 thìnner slìces, each about an ìnch thìck. Season each sìde wìth desìred amounts of salt and pepper.
  4. Sear the chìcken ìn the heated skìllet for about 3-5 mìnutes on each sìde. Refraìn from movìng the chìcken around as ìt sìzzles, ìt wìll hìnder the nìce golden sear color. ìf the pan gets too hot, reduce the heat to medìum. Once each sìde ìs a nìce, golden brown and the mìddle ìs cooked, set the chìcken asìde. Don’t cut ìnto ìt yet.
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Full Instructions Visit   :  thecozycook.com
LEMON RICOTTA PASTA LEMON RICOTTA PASTA Reviewed by prabowo on July 23, 2019 Rating: 5

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