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
- Bring 3" of water to boil in Dutch oven.
- Add noodles and 1 tsp EVOO. Cover. Cook 6 minutes. Drain.
- Lay noodles on waxed paper, cover, set aside.
- Shred peel from lemon.
- Halve lemon. Juice one half and cut the other into 4 wedges.
- Season chicken with salt, pepper, and 1/2 of lemon peel.
- Heat 1 Tbsp EVOO in skillet over medium-high. Add chicken.
- Cook until no longer pink inside.
- Add olives, heat through.
- In microwave-save bowl, combine ricotta, lemon juice and 1/2 tsp salt and 1/2 tsp pepper.
- Microwave 30 seconds, stirring once.
- Spoon ricotta mixture into bowls.
- Top with noodles, chicken-olive mixture, and remaining lemon peel.
( adapted from bhg.com )
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JMag Guthrie - 2016-02-29
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Topic revision: r1 - 2016-02-29 - JMagGuthrie