Lemon Pepper Chicken with Creamy Pasta

Lemon Pepper Chicken with Creamy Pasta

From the Recipe Shoebox.com

The ingredients:
4 boneless, skinless chicken breasts (about 1-1/2 pounds)
salt and pepper
2 Tbs. olive oil, divided
3-4 garlic cloves, minced
1 Tbs. grated lemon zest
3 Tbs. fresh lemon juice (I used 1-1/2 lemons to get enough juice and zest)
1 lb. spaghetti noodles
1 cup ricotta cheese
1 cup grated Parmesan cheese
2 Tbs. finely chopped fresh parsley

Directions:
Pat chicken dry paper towel and season with salt and pepper.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking.  Cook chicken until well browned and almost cooked through, about 4-5 minutes on each side.  Transfer to cutting board and cover with foil.  Let rest 5 minutes, then slice crosswise into chunks.

Heat remaining oil in now empty skillet over medium heat until simmering.  Cook garlic and 3/4 teaspoon pepper until fragrant, about 30 seconds.

Add lemon juice and simmer, about 1 minute.  Add chicken  and any accumulated juices and cook an additional 3 minutes or until chicken is cooked through.

Meanwhile add 1 tablespoon salt and pasta to boiling water and cook until al dente.  Drain the pasta in a colander over a bowl and reserve pasta water.  Return the drained pasta to the pot.

In a separate small bowl, combine ricotta, Parmesan, lemon zest, and 1/4 tsp. salt.  Add to the drained noodles.  Stir together.  Add chicken mixture, parsley, and 1/2 cup reserved pasta water, adding more pasta water as needed for moisture.  Season with salt and pepper to taste.  Serves 8.  Serve immediately with fresh, hot bread.  Enjoy!

SURVEY SAYS:  so good!!  Definitely a keeper!