PASTA WITH LEMON, HERBS AND RICOTTA SALATA
Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant; perfect for a impromptu weeknight dinner party. If you can get your hands on a Meyer lemon, do so and use that, but the recipe works just as well with a standard lemon from the corner deli.
Provided by Amanda Hesser
Categories dinner, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm. Place 4 serving bowls in a low oven.
- When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.
- Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.
Nutrition Facts : @context http, Calories 530, UnsaturatedFat 3 grams, Carbohydrate 92 grams, Fat 8 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 728 milligrams, Sugar 4 grams
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA
A light yet flavorful dish. Perfect way to help use up your summer harvest.
Provided by Chef V
Categories Chicken Breasts
Time 3h45m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
- Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
- Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
- Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 11.4 g, Cholesterol 64.6 mg, Fat 16.8 g, Fiber 3.4 g, Protein 26.9 g, SaturatedFat 2.7 g, Sodium 410.1 mg, Sugar 5.6 g
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA
A light yet flavorful dish. Perfect way to help use up your summer harvest.
Provided by Chef V
Categories Chicken Breasts
Time 3h45m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
- Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
- Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
- Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 11.4 g, Cholesterol 64.6 mg, Fat 16.8 g, Fiber 3.4 g, Protein 26.9 g, SaturatedFat 2.7 g, Sodium 410.1 mg, Sugar 5.6 g
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA
A light yet flavorful dish. Perfect way to help use up your summer harvest.
Provided by Chef V
Categories Chicken Breasts
Time 3h45m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
- Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
- Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
- Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 11.4 g, Cholesterol 64.6 mg, Fat 16.8 g, Fiber 3.4 g, Protein 26.9 g, SaturatedFat 2.7 g, Sodium 410.1 mg, Sugar 5.6 g
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA
A light yet flavorful dish. Perfect way to help use up your summer harvest.
Provided by Chef V
Categories Chicken Breasts
Time 3h45m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
- Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
- Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
- Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 11.4 g, Cholesterol 64.6 mg, Fat 16.8 g, Fiber 3.4 g, Protein 26.9 g, SaturatedFat 2.7 g, Sodium 410.1 mg, Sugar 5.6 g
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA
A light yet flavorful dish. Perfect way to help use up your summer harvest.
Provided by Chef V
Categories Chicken Breasts
Time 3h45m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
- Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
- Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
- Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 11.4 g, Cholesterol 64.6 mg, Fat 16.8 g, Fiber 3.4 g, Protein 26.9 g, SaturatedFat 2.7 g, Sodium 410.1 mg, Sugar 5.6 g
More about "lemon herb chicken with zucchini pasta and ricotta recipes"
LEMON RICOTTA PASTA - PLAIN CHICKEN
From plainchicken.com
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA
From recipeler.com
Estimated Reading Time 1 minCalories 425 per serving
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA PHOTOS
From pinterest.com
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA | RECIPE
From pinterest.co.uk
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA RECIPE
From pinterest.com
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA | RECIPE IN …
From pinterest.com
LEMON CHICKEN WITH OLIVES AND RICOTTA - BETTER HOMES & GARDENS
From bhg.com
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA
From cookyt.net
LEMON RICOTTA ZUCCHINI PASTA - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
LEMONY CHICKEN AND RICOTTA PASTA - CANADIAN LIVING
From canadianliving.com
ZOODLE RECIPES - HOW TO MAKE LEMON HERB CHICKEN WITH ZUCCHINI …
From vivarecipes.com
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA | RECIPE
From pinterest.com
CHICKEN ZUCCHINI PASTA WITH CREAMY LEMON GARLIC SAUCE - EVERYDAY …
From everyday-delicious.com
CREAMY CHICKEN PASTA WITH ZUCCHINI AND LEMON - FAMILYSTYLE FOOD
From familystylefood.com
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA - CHICKEN …
From worldrecipes.org
LEMON CHICKEN PASTA - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
LEMON HERB CHICKEN PASTA - CHEF IN TRAINING
From chef-in-training.com
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA
From dailymotion.com
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA RECIPE
From crecipe.com
LEMON-HERB PASTA WITH CHICKEN & VEGETABLES RECIPE - EATINGWELL
From eatingwell.com
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA SO TASTY
From dreamingsecchan.blogspot.com
LEMON HERB CHICKEN PASTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE BEST RECIPES FOR LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND …
From recipesmycafe.blogspot.com
LEMON RICOTTA PASTA RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA
From crecipe.com
LEMON RICOTTA ZUCCHINI NOODLES - COOKING MADE HEALTHY
From cookingmadehealthy.com
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA – DRSTARVE
From drstarve.com
SKILLET LEMON PARMESAN CHICKEN WITH ZUCCHINI - COOKING CLASSY
From cookingclassy.com
ONE POT LEMON BUTTER RICOTTA AND ZUCCHINI PASTA.
From halfbakedharvest.com
ZUCCHINI SALAD WITH LEMON, HERBS AND RICOTTA - CHRISTOPHER …
From 177milkstreet.com
LEMON RICOTTA ZUCCHINI PASTA - CLOSET COOKING
From closetcooking.com
LEMON RICOTTA PASTA WITH CHICKEN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA RECIPE
From in.pinterest.com
PASTA WITH RICOTTA, HERBS, AND LEMON | MYRECIPES ... RECIPE
From crecipe.com
CREAMY LEMON CHICKEN PASTA (30 MINUTE DISH!) - ON MY ... - ON …
From onmykidsplate.com
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA | RECIPE
From pinterest.co.uk
LEMON RICOTTA CHICKEN PASTA - AMANDA COOKS & STYLES
From amandacooksandstyles.com
LEMON CHICKEN AND ZUCCHINI - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA
From pinterest.ca
RICOTTA RECIPES '' PASTA
From tmc-p.jp
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love