Pesto Chicken Pasta

With Broccoli & Lemon Ricotta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; cut into 1/2-inch-wide wedges. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. In a bowl, combine the ricotta, lemon zest, the juice of 2 lemon wedges and a drizzle of olive oil. Season with salt and pepper.

Step 2

Line a sheet pan with foil. Place the broccoli florets and onion wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 3

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Step 4

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the red pepper flakes. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.

Step 5

To the pot of cooked pasta, add the cooked chicken, roasted vegetables, pesto, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the lemon ricotta. Serve any remaining lemon wedges on the side. Enjoy!