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Full Online Book HomeLearning KitchenPoultry - Chicken - Lemony Chicken Pasta
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Poultry - Chicken -  Lemony Chicken Pasta Post by :kelton Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2163

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Poultry - Chicken - Lemony Chicken Pasta

4 cups Penne pasta (about 12 oz)
12 oz Boneless, skinless chicken breasts (can use chicken tenders and cubed them)
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 fresh Lemon juice
1/2 tsp Salt
1/4 tsp Pepper
1 Pinch 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 generous servings

Per Serving: about 568 cal, 41 g pro, 13 g total fat (7 g sat. fat), 70 g carb, 5 g fibre, 81 mg chol, 819 mg sodium. % RDI: 32% calcium, 32% iron, 54% vit A, 17% vit C, 94% folate.
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