Chicken Lemon Ricotta Pasta

Chicken Lemon Ricotta Pasta
 (2 servings)  
  • 5 oz. dry linguine 
  • 2 chicken thighs, skinned and bone-in
  • 1 Tbs olive oil
  • Salt & pepper
  • 3 strips thick cut bacon, diced
  • 1/4 cup red onion, diced
  • 3 cloves garlic, minced
  • 3 Tbs lemon juice
  • 1 1/2 Tbs dijon mustard
  • 1 Tbs clover honey
  • 1/4 ricotta cheese
  • 1 1/2 tsp lemon zest
  • 2 green onions, diced

Drizzle olive oil over chicken and season with salt and pepper. Grill on heavy grill skillet on pan until done, let cool and then remove meat from the bones and chop, set aside.

While chicken cooks bring a pot of salted water to boil.  Cook pasta until al dente.

Dice three strips of thick cut bacon and fry in heavy pan until crispy. Using a slotted spoon to transfer bacon to a paper towel line plate, set aside. Reserve 2 Tbs of bacon drippings. Saute red onion and garlic in bacon drippings until soft.

Add dice chicken and cook for about 2 minutes.

Whisk together, lemon juice, honey and dijon mustard.  Add lemon mixture to pan and cook until sauce just begins to thicken about 1 minute, add ricotta and stir.  Stir ricotta until smooth and creamy. There will be a bit of grainy texture, if you like you could also use cream cheese or mascarpone.

Add drained cooked pasta, green onion and lemon zest to pan, toss until evenly coated.

Serve and garnish with bacon. 

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