Name: Seared Lemon Chicken with Spinach Ricotta Linguine
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 1.02 kg chicken breasts, boneless skinless; 6 cloves garlic; 4 lemons; 340 g linguine pasta; 1 ½ (425 g) pkgs ricotta cheese; black pepper; butter, unsalted; salt

Seared Lemon Chicken with Spinach Ricotta LinguineSeared Lemon Chicken with Spinach Ricotta Linguine — a 40-minute dinner recipe with 9 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

1.02 kg chicken breasts, boneless skinless

6 cloves garlic

4 lemons

340 g linguine pasta

1 ½ (425 g) pkgs ricotta cheese

black pepper

butter, unsalted

salt

Instructions

Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. (Reserve 1½ cups of pasta cooking water before draining.)

Meanwhile, holding a knife parallel to the cutting board, cut chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Preheat a second large pot over medium-high heat.

Once the pot is hot, add butter and swirl to coat the bottom.

Working in batches if necessary, add chicken to the pot and cook until golden brown, about 2 minutes per side. If working in batches, transfer chicken to a plate and cover with foil (the chicken will not be cooked all the way through).

Meanwhile, peel and mince garlic.

Wash and dry lemons. Zest and juice 3 lemons into a small bowl. Slice remaining lemon into rounds and set aside for garnish.

Reduce heat to low and return chicken to the pot (if necessary). Add garlic, lemon zest and juice, and water to the pot; stir to combine.

Cover the pot and cook, turning chicken once and basting occasionally, until it's cooked through, about 15 minutes. Remove chicken to a plate and cover with foil.

Return pot (with leftover cooking juices) to medium heat. Add ricotta and reserved pasta cooking water. Whisk until smooth.

Wash and dry the spinach (skip if it came pre-washed). While stirring, add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

Add pasta to the pot with spinach-ricotta sauce; toss to combine and cook until heated through, 3-4 minutes.

Slice chicken into strips.

To serve, divide pasta and chicken between bowls and garnish with lemon rounds. Enjoy!

Open this recipe in Flambette