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Lemony Chicken Pasta With Red Leaf Salad

pasta, chicken - breast

4 cups penne pasta; about 12 ounces
12 ounces boneless skinless chicken breasts
1 tablespoon butter
3 cloves garlic; minced
1 cup light ricotta cheese
1/4 cup grated Parmesan cheese
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
pinch nutmeg
4 cups packed trimmed spinach; shredded

In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Drain and return to pot, reserving 14 cup (125 mL) of the cooking liquid. Meanwhile, cut chicken breasts crosswise into slices. In nonstick skillet, melt butter over medium-high heat; brown chicken, . stirring occasionally, about 5 minutes. Add garlic; cook, stirring, for 1 minute. Add reserved cooking liquid, ricotta cheese, half of the Parmesan cheese, the lemon rind and juice, salt, pepper and nutmeg; bring to simmer. Add spinach; stir until wilted. Add to pasta and toss to coat. Serve sprinkled with remaining Parmesan cheese. Serve with red leaf salad.

Contributor: Canadian Living Magazine, April, 2001

Yield: 4 servings

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