Light, lemony, and ready in 30 minutes…pretty much the perfect weeknight meal! I like to use chicken in this recipe, but you can use shrimp if you’re wanting to put a seafood spin on it. You can also use spinach instead of arugula if that’s what you have on hand. I really could eat this meal every week and not get tired of it!
1/4 cup pasta water
2 Tbsp extra virgin olive oil
4 chicken breasts, cut into bite-size pieces
1 (8 oz) container sliced white mushrooms, roughly chopped
1 (8 oz) container dairy-free ricotta (I use @kitehillfoods)
1 cup parmesan, freshly grated off the block (more for serving)
1/4 cup lemon juice (more for serving)
1 Tbsp freshly grated lemon zest
3/4 cup chicken broth (I use @kettleandfire)
2 cups baby arugula
Salt, to taste
Fresh black pepper, to taste
Red pepper flakes, to taste
HOW TO MAKE
-Cook pasta according to box directions. Reserve 1/4 cup pasta water for later.
-Sauté chicken in extra virgin olive oil in a deep skillet over medium heat. Set aside.
-Sauté mushrooms in the same skillet in a single layer for 3-5 mins/side. Set aside.
-In the same skillet, add ricotta, parmesan, lemon juice, and lemon zest. Mix together, and add salt and pepper to taste.
-Pour pasta water and chicken broth into a measuring glass. -Pour 1/2 cup into skillet and stir.
-Add pasta into skillet with sauce. Stir to fully coat.
-Add more pasta water/broth mixture, if needed, or to reach desired consistency.
-Add in arugula, mushrooms, and chicken. Stir to fully integrate and coat.
-Top with red pepper flakes, parmesan, and a squeeze of lemon.