Friday, January 21, 2011
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
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.
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 1 cup of the 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. ( I only used 1/2 cup total).