Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken

Don't we as a whole love the lemon and ricotta and lemon and parmesan blends? Also, you can never turn out badly with lemon, chicken and spinach. Set up that all together with a decent measure of pasta and you get this basic yet generous and fulfilling Italian and Greek roused supper! 

I love that you don't need to make a sauce in a different search for gold. You simply add the fixings straightforwardly to the pasta and voila. I did likewise take a stab at adding the spinach legitimately to the pasta without cooking it at all first and it didn't appear to get an opportunity to completely wither inside a couple of moments of cooking it with the pasta. 

Which is the reason in the formula beneath I recommended cooking it independently so you don't wind up over-cooking the pasta and drying the sauce.

Ingredients

• 1 lb grilled chicken breasts , sliced into strips
• 1 lb dry linguine , fettucine or spaghetti
• Salt and freshly ground black pepper
• 1 cup reserved pasta water
• 6 oz fresh baby spinach , steamed just until beginning to wilt
• 2 Tbsp extra virgin olive oil
• 1 1/2 tsp lemon zest
• 2 Tbsp lemon juice
• 1 1/2 cups part skim ricotta
• 1/2 cup finely shredded parmesan , plus more for serving

Instructions

1. Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta.
2. Drain water (reserve 1 cup) and return pasta to pot. Set pot over medium-low heat and add olive oil, lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and toss to evenly coat.
3. Add in more pasta water as desired to thin and season with salt and pepper to taste, cook and toss, about 2 minutes, until ricotta is heated through. Toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired.

Adapted from HERE