I've had a rough time with all the rain and the lack of sun - last weekend was a huge tease. It finally felt like summer and got into the 80s (as pictured above) but then today I woke up to rain again. Such a drag.
I've been meaning to post this recipe for awhile. We all like this one baked pasta with chicken and broccoli that I posted about here. However, I was looking for a lighter version without all the cheese & less dairy and came across this recipe. It's been a big hit - Big pronounced this her comfort food which is a big compliment! I have tried making it ahead and it's not as delicious (gets dried out) but it's super quick to the table - as fast as it takes to boil the noodles. Even though it's on regular rotation, I keep forgetting to take a photo before it gets gobbled up.
Creamy Ricotta Pasta with Chicken & Broccoli (serves 4-6)
1.5 cups shredded chicken
1 medium lemon
1 pound penne (or other short pasta)
1 cup whole milk ricotta cheese
freshly ground black pepper
salt
red pepper flakes
parmesan cheese
Bring a large pot of heavily salted water to a boil. While waiting for it to boil, cut the broccoli head into small florets. Finely grate the zest of 1 lemon, and then juice the lemon. Place the zest, juice, and ricotta cheese into a food processor or blender. Season with salt, pepper, and red pepper flakes, if desired. Process until airy and smooth, stopping a couple of times to scape down the sides.
Add the pasta to the boiled water and cook according to package directions. When the pasta is about 2 minutes from being ready (2 minutes less than al dente), toss the broccoli florets into the pot and cook for the remaining 2 minutes. Reserve 1 cup of the pasta water and then drain the pasta and broccoli.
Return the pasta and broccoli to the pot. Add the ricotta mixture and 1/4 cup pasta water. Stir. Add more pasta water as needed until the sauce coats & clings to the pasta. Taste and season with black pepper & parmesan cheese, if desired. Serve immediately.
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