Thursday, March 16, 2006

Lemon Chicken and Ricotta Pasta

I made this up last night to use up the last of a roast guinea-fowl we had the other night. I'm sure it would work with Chicken just as well, and it was surprising lovely for little effort.

Served 3 but could be stretched to 6 with more pasta

Cooked chicken strips
White wine
2 Lemons
1/2 tub ricotta
I clove of garlic
2 Handfuls of spinach
1 handful of basil
Pasta ( i used penne)
Parmesan or Pecerino

1.Fry the chicken with the crushed garlic in a bit of Olive oil.
2.When the garlic starts to smell good, add the zest of the two lemons and the juice of one of them to the pan.
3.Start to cook the pasta
4. When the lemon juice has reduced down add a glass of white wine and reduce.
5. steam the broccoli to taste
6. When the pasta has cooked add to the pan with the chiken, the spinach, broccoli, ricotta and the juice from the other leomn. Cook on a low heat until the spinach has wilted, the add the torn basil.
7. Served with black pepper and grated cheese on top. Drink the same wine with the meal.

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