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!
INGREDIENTS
1 (12 oz) box gluten-free penne pasta (I use @jovialfoods)
1/4 cup pasta water, reserved from cooked pasta
2 Tbsp extra virgin olive oil
4 chicken breasts, cut into bite-size pieces
1 (8 oz) container sliced white mushrooms, roughly chopped
1 tsp fresh garlic, minced
1 (8 oz) container dairy-free ricotta (I use @kitehillfoods)
1 cup parmesan, freshly grated off the block (more for garnish)
1/4 cup lemon juice (more for garnish)
1 Tbsp freshly grated lemon zest (more for garnish)
3/4 cup chicken broth (I use @kettleandfire)
2 cups baby arugula
Salt, to taste
Fresh black pepper, to taste
Red pepper flakes, for garnish
HOW TO MAKE
-Cook pasta until al dente. Reserve 1/4 cup pasta water for later, then drain pasta, but do not rinse.
-Lightly season chicken with salt and pepper.
-While pasta cooks, heat olive oil in a deep skillet over medium high heat.
-Sauté chicken for 3-5 mins per side.
-Once golden brown and cooked through, set chicken aside.
-Turn heat to medium, and sauté mushrooms in the same skillet for 4-5 minutes, until tender.
-Add in garlic, and cook until fragrant, about 30 sec. Set aside.
-In the same skillet, add 1/2 reserved pasta water, cream cheese, parmesan, lemon juice, and lemon zest. Stir to melt cheese, and mix until it becomes a sauce.
-Add broth and stir to mix with sauce.
-Add salt and pepper to taste.
-Add pasta into skillet with sauce. Stir to fully coat.
-Add more pasta water, 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, lemon zest, a squeeze of lemon.
