Out with boring tomato sauces. This recipe will transport you to an Italian bistro. It's also nutritionally balanced, so you won't feel hungry anytime soon.
Shop ingredients
Nutrition (1 serving)
- 550 kcal
- 56,3 g carbohydrates
- 18,8 g fats
- 38,6 g protein
Per 1 portion
- 80 g whole grain spaghetti
- 60 g ricotta
- 20 g parmesan
- 30 g baby spinach
- 1 clove garlic
- 1/2 lemon
- 1 tsp olive oil
- 80 g chicken breast
- salt
- pepper
Instructions
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Pat the chicken dry. Season it with salt and pepper, and fry it in a pan with a small amount of olive oil.
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Whilst the chicken is cooking, make the sauce: in a bowl, mix ricotta, most of the grated Parmesan, juice and zest of half a lemon (preferably organic), salt, pepper and minced garlic. Don't be shy with the garlic and lemon; they're the stars of the show.
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When the chicken is cooked on both sides, set it aside.
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Cook the spaghetti in salted water and add the baby spinach for the last minute.
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Drain the spaghetti, reserving some of the water.
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Transfer the spaghetti back to the pan, add the sauce and a splash of cooking water. Start with a small amount and add more if needed. Mix until the spaghetti is coated.
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Transfer to a plate and top with the chicken. Sprinkle over the remaining Parmesan, top with fresh basil leaves and add some lemon zest.
