Ziti with Lemon-Ricotta Sauce and Chicken


I had some extra ricotta cheese in the kitchen, so I googled a recipe, and of course Martha Stewart saved the day.

I adapted a pasta recipe with ricotta, herbs, and lemon by adding more lemon flavor and chicken, to make it a heartier meal.

I was a little nervous of how ricotta cheese and lemon would go, and how the sauce would end up looking, but in the end, it came out beautiful and tasted delicious.

I already had the ricotta, lemons, chicken, and parsley. All I had to buy was a box of ziti, which was only a dollar. But let’s say I had to purchase everything on the list, it would have been around $6.

Ingredients for 2:

  • ½ pound of ziti
  • 2 tablespoons of butter, cut into small pieces
  • ½ cup ricotta cheese
  • 1/3 cup of parsley, chopped
  • 1 lemon, zested and juiced
  • Salt and pepper
  • 1 chicken breast, butterflied
  • ¼ cup chicken stock
  • 2 teaspoons of oil

Boil pasta, according to the directions. Remember to save 2 to 3 tablespoons of the pasta water before draining.

Heat the oil in a pan that has a lid. Season both sides of the chicken with salt and pepper. Cook the chicken for 2 minutes on one side, then 2 minutes on the other side, then add chicken stock, cover and cook for another 3 minutes. Remove and allow to rest before cutting into strips.

In a large bowl, combine the butter, ricotta cheese, lemon juice, zest, parsley, salt, pepper, and enough pasta water to create a smooth, creamy sauce.

Then add the pasta and chicken. Combine well and stir.

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Published in: on July 2, 2010 at 2:05 pm  Comments (1)  
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One CommentLeave a comment

  1. […] easy, since the sauce can be made in a large bowl, which I’m a huge fan of. Check out my Lemon-Ricotta sauce or Carbonara if you would like to see old “sauce in a bowl” […]


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