Lemon Pepper Ricotta Pasta & Lemon Pepper Chicken
Tart lemon zest and freshly cracked black pepper season both the chicken and the creamy ricotta pasta side dish!
Ingredients
Lemon Pepper Chicken
- olive oil spray
- 1 tablespoon lemon zest
- ½ teaspoon cracked black pepper
- 3 medium chicken breasts
- 2-3 slices lemon, enough to cover breasts
Lemon Pepper Ricotta Pasta
- 1½ cups cooked whole wheat thin spaghetti, about 9oz dry
- ¾ cup light ricotta cheese
- 1 tablespoon melted butter
- ½ teaspoon garlic powder
- 2 tablespoons lemon zest, divided in half
- 2 tablespoons lemon juice
- salt to taste
- 1 teaspoon cracked black pepper
- 2-4 tablespoons milk or water from boiled pasta, or more if needed
- ⅓ cup shredded parmesan cheese, optional
Instructions
Lemon Pepper Chicken
- Spray pan with olive oil spray, add chicken, top with salt and cracked black pepper. Add lemon zest to each breast and lemon slices to cover them. Lightly spray the slices and salt and pepper them too. Bake them for 25 minutes at 350 degrees.
Lemon Pepper Ricotta Pasta
- Cook noodles according to package. Drain and save some of the water.
- While the noodles are cooking, mix the cheese, butter, ½ the zest, juice, garlic powder, salt and pepper.
- Add drained noodles to the cheese mixture. Stir lightly trying not to mash up your noodles. Add milk and or pasta water to the mix to thin it down a little.
- Top each serving with 1 teaspoon of lemon zest and a bit more cracked pepper. Add the optional 1½ Tablespoon parmesan cheese if you want it.
21 Day Fix/Ultimate Portion Fix Container Counts
- 1 piece of chicken = 1R. ½ cup pasta mix = 1Y 1oil teaspoon and ⅓R. The optional 1½ teaspoons shredded parmesan cheese = ⅓B
Notes
While your chicken is baking you have enough time to make the pasta dish!