Spinach and Ricotta Pasta with Grilled Lemon Chicken

4 reviews, 4 star(s). 100% would make again

Ready in 30 minutes

Light lemony chicken pasta. Best served warm.


#1 lemon
#1 clove clove garlic
#4 chicken fillets
400 g (13oz) linguini pasta
200 g (7oz) spinach
2 tbsp olive oil
pinch sea salt
pinch freshly ground black pepper
150 g (5oz) ricotta

Original recipe makes 4 Servings



1. Zest and squeeze the lemon and crush the garlic finely, mix together.

2. Poach or pan fry the chicken breast until cooked (approximately 10 minutes) then slice each breast.

3. Heat a large pan of water and when boiling add the linguini and cook according to the packet instructions.

4. Drain the pasta, add the spinach to the pan that the pasta was cooked in, add the cooked pasta on top, together with the olive oil, lemon-juice mix, chicken and seasoning, return to a low heat and toss for 2 minutes until the spinach just wilts.

5. Finally, crumble in the ricotta. Toss lightly and serve straight away

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Calories Per Serving: 60 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

Delicious. Hubby said its a winner. I used two cloves of garlic - one to sauté with the chicken.
claraspiel 4y ago

Do you use fresh spinach or frozen?
heathertennuttiharrison 4y ago

Great quick and easy dish, I sautéd the garlic before adding the lemon, of which I added a bit more.
Tanya67 4y ago

[I posted this recipe.]
Arlini 6y ago

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