Lemony Chicken Spaghetti with Pine Nuts and Ricotta
It may sound a touch unusual but this pasta is deliciously light and zingy, just a little induglent with bags of flavour and texture. We've added some chicken for protein but it's just as delightful as a vegetarian pasta. It's also quick and easy to whip up.
Number of servings
Ingredients
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2 Chicken Breast
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180g Spaghetti #5
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1 Lemon
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1⁄3 Cup Ricotta (Soft)
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2 Tbsp Pine Nuts
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1⁄3 Cup Thickened Cream
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1 Small Bunch Flatleaf Parsley
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1 Garlic Clove
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pan
Pot
1 Prepare Ingredients
Bring pot of salted water to boil for Step 3. Dice chicken into bite sized pieces. Zest lemon and cut in half. Pick parsley leaves and finely chop. Peel and mince garlic.
2 Toast Pinenuts
Heat a pan over medium heat and toast pine nuts for 1-2 minutes moving often to keep them from burning.
3 Cook Pasta
Add the spaghetti to the boiling water and cook for 8-10 minutes until al dente. Reserve a mug of pasta water and drain.
4 Make Sauce
Heat a frypan over medium high, add a drizzle of oil. Cook chicken for 3 minutes until browned and almost cooked. Add the garlic and zest and cook for 1 minute, add the cream and cook for a few minutes until slightly thickened. Add the pasta, parsley and the juice of half the lemon. Taste, adjust with salt, pepper and more lemon juice if desired.
Tip! Add the juice to taste, it can be as mellow or sharp as you like. If it needs to be a bit more saucy add a little pasta water.
5 You Plate It
Serve the spaghetti between bowls and top with a spoonful of ricotta and a scattering of pine nuts.
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