Prep Time: 5 mins | Cook Time: 30 mins | Servings: 4
It is date night, and I will make my husband’s favourite, Spinach Ricotta Pasta with Lemon Butter Chicken. Creamy, incredibly delicious, with lush lemon butter chicken breasts. A winner dinner date meal perfects to pair with your favourite bottle of wine.
Ingredients
Lemon butter chicken:
2 chicken breasts skinless and boneless
1 tablespoon olive oil
1 clove sliced garlic
1 tablespoon butter
1 lemon
salt and pepper
Spinach ricotta pasta:
1 tablespoon butter
1 pound pasta such as linguine or your favourite
1 lemon, zest, and juice
2 cloves garlic
250 grams/1 c. ricotta cheese
1 tablespoon fresh chopped mint or 1 teaspoon dried mint
125ml/1/2 c. reserved pasta water
2 tablespoons grated Parmesan cheese for serving
2 tablespoons fresh chopped basil or 2 teaspoons dried basil
salt
100 grams/2 c. fresh spinach
How to make Spinach Ricotta Pasta with Lemon Butter Chicken
Lemon butter chicken:
Step 1: Season both sides of 2 chicken breasts with salt and pepper.
Step 2: In a frying pan, heat 1 tbsp olive oil. Add the chicken breast to the hot oil and sear until both sides are golden.
Step 3: Decrease the heat. Add the butter to the pan along with the sliced garlic. Continue to cook for another 30 seconds. Now, add the lemon juice with a couple of slices of lemon. Stir well.
Step 4: Put the lid on and cook the chicken breasts over low heat, flipping the chicken once and basting them a few times with the juices until the chicken breasts are no longer pink inside.
Step 5: To another plate, transfer the chicken breasts and keep warm.
Spinach ricotta pasta:
Step 6: Following the package directions, cook the pasta in a large pot of salted boiling water.
Step 7: In a large pan, melt 1 tbsp butter. Once the butter has melted, add the sliced garlic to the pan. Cook over low heat for about 30 seconds before adding in the lemon zest and lemon juice along with the ricotta cheese and ½ cup of pasta water. Stir well.
Step 8: To the pan, add the fresh spinach. Put the lid on and cook for another 2 minutes. Remove the cover and stir. To taste, season with salt.
Step 9: After draining the pasta, add it directly to the pan and toss to combine. On top of the pasta, add the sliced lemon butter chicken and sprinkle with grated Parmesan cheese. Serve right away. Enjoy!
Nutrition Facts:
Calories: 766kcal | Carbohydrates: 91g | Protein: 48g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 121mg | Sodium: 324mg | Potassium: 844mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1770IU | Vitamin C: 23mg | Calcium: 229mg | Iron: 2.6mg
Ingredients
- Lemon butter chicken:
- 2 chicken breasts skinless and boneless
- 1 tablespoon olive oil
- 1 clove sliced garlic
- 1 tablespoon butter
- 1 lemon
- salt and pepper
- Spinach ricotta pasta:
- 1 tablespoon butter
- 1 pound pasta such as linguine or your favourite
- 1 lemon, zest, and juice
- 2 cloves garlic
- 250 grams/1 c. ricotta cheese
- 1 tablespoon fresh chopped mint or 1 teaspoon dried mint
- 125ml/1/2 c. reserved pasta water
- 2 tablespoons grated Parmesan cheese for serving
- 2 tablespoons fresh chopped basil or 2 teaspoons dried basil
- salt
- 100 grams/2 c. fresh spinach
Instructions
Lemon butter chicken:
Step 1: Season both sides of 2 chicken breasts with salt and pepper.
Step 2: In a frying pan, heat 1 tbsp olive oil. Add the chicken breast to the hot oil and sear until both sides are golden.
Step 3: Decrease the heat. Add the butter to the pan along with the sliced garlic. Continue to cook for another 30 seconds. Now, add the lemon juice with a couple of slices of lemon. Stir well.
Step 4: Put the lid on and cook the chicken breasts over low heat, flipping the chicken once and basting them a few times with the juices until the chicken breasts are no longer pink inside.
Step 5: To another plate, transfer the chicken breasts and keep warm.
Spinach ricotta pasta:
Step 6: Following the package directions, cook the pasta in a large pot of salted boiling water.
Step 7: In a large pan, melt 1 tbsp butter. Once the butter has melted, add the sliced garlic to the pan. Cook over low heat for about 30 seconds before adding in the lemon zest and lemon juice along with the ricotta cheese and ½ cup of pasta water. Stir well.
Step 8: To the pan, add the fresh spinach. Put the lid on and cook for another 2 minutes. Remove the cover and stir. To taste, season with salt.
Step 9: After draining the pasta, add it directly to the pan and toss to combine. On top of the pasta, add the sliced lemon butter chicken and sprinkle with grated Parmesan cheese. Serve right away. Enjoy!
