Pasta cremosa de limón, ricotta y parmesano con espinacas y pollo a la parrilla

Ingredientes

• 1 lb grilled chicken breasts (, sliced into strips*)
• 1 lb dry linguine (, fettucine or spaghetti)
• Salt and freshly ground black pepper
• 1 cup reserved pasta water
• 6 oz fresh baby spinach (, steamed just until beginning to wilt)
• 2 Tbsp extra virgin olive oil
• 3 garlic cloves**, (minced)
• 1 1/2 tsp lemon zest
• 2 Tbsp lemon juice
• 1 1/2 cups part skim ricotta
• 1/2 cup finely shredded parmesan (, plus more for serving)

Preparación

1. 1

   Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta.

2. 2

   Drain water (reserve 1 cup) and return pasta to pot. Set pot over medium-low heat, add olive oil and saute garlic 1 minute, then add lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and toss to evenly coat.

3. 3

   Add in more pasta water as desired to thin and season with salt and pepper to taste, cook and toss, about 2 minutes, until ricotta is heated through. Toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired.