Ingredients
8 oz (½ lb) spaghetti
2 cups shredded rotisserie chicken breast
1½ cups ricotta cheese
¼ cup freshly squeezed lemon juice
Zest of 1 lemon
3 cloves garlic, minced
2 tbsp olive oil
1 tsp grated parmesan cheese
1 tsp chopped fresh parsley
Salt and black pepper to taste
Instructions
Boil pasta in salted water until al dente
1 tbsp olive oil in a skillet, sauté garlic and lemon zest until fragrant
Add ricotta, lemon juice, and ½ tsp parmesan; mix until blended
Toss cooked pasta in the skillet with chicken, ricotta mixture, and remaining olive oil
Season with salt, pepper, and additional parmesan; garnish with parsley
Notes
Use fresh lemon juice for brightness
Add spinach or cherry tomatoes as optional veggie boost
Store leftovers in airtight container for up to 2 days
Rotisserie chicken can be pre-shredded ahead of time
- Prep Time: 10
- Cook Time: 20
- Category: Quick Chicken
- Method: Boiling, Sautéing
- Cuisine: Italian-American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg