Thursday, 13 February 2020

Lemon Ricotta Pasta With Chicken And Spinach

Lemon Ricotta Pasta With Chicken And Spinach

2 Tablespoons oil vegetable, canola, olive, or peanut oil are all fine!
1 boneless/skinless chicken breast
Salt/Pepper to taste
1 pound spaghetti
1 cup reserved pasta water

  • Step 1. Cook pasta according to package instructions, reserve 1 cup of pasta water prior to draining. Set aside.
  • After that, As the pasta cooks, heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat.
  • Step 3, 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.
  • Source:

  • Rated 4/5 based on 97 Reviews

    No comments:

    Post a comment