Lemon Chicken with Olives and Ricotta

INGREDIENTS

• 8 oven-ready lasagna noodles
• 1 meyer lemon
• 2 chicken breasts, cut into bite-sized pieces
• 1 c garlic-stuffed olives
• 1 c ricotta

PREPARATION

1. Bring 3" of water to boil in Dutch oven.
2. Add noodles and 1 tsp EVOO. Cover. Cook 6 minutes. Drain.
3. Lay noodles on waxed paper, cover, set aside.
4. Shred peel from lemon.
5. Halve lemon. Juice one half and cut the other into 4 wedges.
6. Season chicken with salt, pepper, and 1/2 of lemon peel.
7. Heat 1 Tbsp EVOO in skillet over medium-high. Add chicken.
8. Cook until no longer pink inside.
9. Add olives, heat through.
10. In microwave-save bowl, combine ricotta, lemon juice and 1/2 tsp salt and 1/2 tsp pepper.
11. Microwave 30 seconds, stirring once.
12. Spoon ricotta mixture into bowls.
13. Top with noodles, chicken-olive mixture, and remaining lemon peel.

( adapted from bhg.com )

-- JMag Guthrie - 2016-02-29