StovetopItalian
Lemon ricotta chicken pasta
Chicken, short pasta, ricotta, lemon, black pepper. Lighter than Alfredo. Still dinner.
Made it?
30 min · 25 min hands-on · pull 160°F · rest 5 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- chicken breast3 lb
- short pasta12 oz
- whole-milk ricotta1 cup
- lemon, zest and juice1
- Parmesan1/2 cup
- olive oil2 tbsp
- kosher salt2 tsp
- a lotblack pepper
Method
- 1
Salt the chicken. Pan to 160°F. Rest. Slice.
- 2
Pasta in salted water. Drain, save a splash.
- 3
Ricotta, lemon, oil, Parmesan, pepper, pasta water. Toss the pasta. Chicken on. More lemon.
On the plate
With this, try
- With this dish, try making arugula salad.
While the steak rests. Also next to lamb and pizza-night leftovers. Dress in the bowl you serve. Too much oil and it is a wet pile.
8 min
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min