Ricotta and Spinach Pasta with Chicken
A comforting and quick recipe featuring creamy ricotta, tender chicken, and vibrant spinach, perfect for busy weeknights.
Ingredients
Pasta and Chicken
- 8 oz dry linguine Use whole wheat for a nutritious spin, especially if following the WW Purple plan.
- 1 lb raw boneless, skinless chicken breast Cut into bite-sized chunks; it’s the heart of this dish.
Seasonings and Sauces
- ¾ teaspoon salt Divided to enhance flavors throughout the dish.
- ¼ + 1/8 teaspoon black pepper A hint of spicy mingles beautifully with the other flavors.
- ¼ teaspoon garlic powder Adds depth and richness; using fresh garlic later brightens it further.
- 2 tablespoons olive oil For sautéing the chicken and garlic, infusing that wonderful flavor.
- 4 cloves garlic Minced, because who can resist that fragrant aroma?
- 1 cup fat free half-and-half To create a creamy sauce without the heavy calories.
- ¼ teaspoon ground nutmeg This secret touch elevates the profile, adding warmth and complexity.
- 1/8 teaspoon crushed red pepper flakes A little kick to make the flavors dance!
- 1 cup fat free ricotta The star that ensures creaminess and that nostalgic Italian flavor.
- 1 oz Parmesan cheese Finely shredded for a hint of salty richness.
- 1 teaspoon lemon zest Brightening the dish with a touch of citrusy sunshine.
- 1 tablespoon lemon juice Balances the creaminess with its refreshing acidity.
Vegetables
- 12 oz fresh baby spinach Packed with nutrients and an essential component of this dish.
Instructions
Preparation
- Fill a large pot with water and bring it to a boil.
- Season the chicken pieces with half a teaspoon of salt, a quarter teaspoon of black pepper, and garlic powder.
- Drizzle a tablespoon of olive oil into a large sauté pan over medium-high heat.
- Add the chicken to the pan and let it sizzle as it cooks for about 6-8 minutes until golden-brown.
- Transfer the chicken to a plate and cover with aluminum foil to keep warm.
Cooking
- In the same sauté pan, lower the heat and add the remaining tablespoon of olive oil.
- Add the minced garlic and cook until fragrant.
- Add the spinach gradually, stirring until it wilts.
- Stir in the half-and-half and bring to a gentle simmer for about two minutes.
- Stir in the nutmeg and crushed red pepper flakes.
- Toss in the cooked linguine, ensuring it embraces the creamy sauce.
- Remove the pan from heat and fold in the ricotta, Parmesan, lemon zest, and juice.
Notes
Make sure to have all your ingredients prepped before starting. Store leftovers in an airtight container for up to three days.