Sweet and Spicy Lemon Ricotta Pasta with Chicken


  • 1 lb. pan-fried chicken breasts , sliced into strips*
  • 1 lb. dry linguine , fettucine or spaghetti
  • Salt and freshly ground black pepper
  • Gourmet Inspirations Sweet & Spicy Lemon sauce
  • 1/4 cup reserved pasta water
  • 6 oz. fresh baby spinach, steamed just until beginning to wilt
  • 1 1/2 cups part skim ricotta
  • 1/2 cup finely shredded parmesan , plus more for serving


  1. Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta.
  2. Drain water (reserve ¼ cup) and return pasta to pot. Set pot over medium-low heat and add Gourmet Inspirations Sweet & Spicy Lemon sauce, ricotta, 1/4 cup hot reserved pasta water and parmesan and toss to evenly coat.
  3. Season with salt and pepper to taste, cook and toss, about 2 minutes, until ricotta is heated through. Toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired.
  4. *Try brushing the chicken lightly with olive oil and season both sides salt, pepper and garlic powder before frying.

photo and recipe by Gourmet Inspirations