1. In a 4-quart Dutch oven, bring 3 inches water to boiling. Add noodles and the 1 tsp oil. Cover and cook for 6 minutes or until tender; drain. Lay noodles in a single layer on waxed paper. Cover; set aside.

2. Meanwhile, shred peel from lemon; set aside. Halve lemon. Cut half the lemon into wedges; juice the remaining half. Sprinkle chicken with half of the lemon peel, salt and pepper.

3. In a large skillet, heat the 1 tbsp. oil over medium-high heat. Add chicken. Cook about 10 minutes or until no longer pink (170°F), turning once halfway through cooking. Add olives; heat through. Remove from heat.

4. In a microwave-safe bowl, combine lemon juice, ricotta cheese, 1/2 tsp. salt, and 1/2 tsp. pepper. Microwave on high for 30 seconds, stirring once.

5. Spoon ricotta mixture into 4 bowls. Top with the noodles, chicken and olives, the remaining lemon peel, and, if desired, rosemary. Serve with lemon wedges.