Cooking Instructions
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Step 1
Bring a large pot of salted water to a boil and add the
Linguine (1 lb)
. Cook according to package instructions or until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, drain pasta and set aside.
Step 2
In the same pot, heat
Extra-Virgin Olive Oil (1 1/2 Tbsp)
on medium-high heat and cook
Chicken (1 lb)
until slightly browned. About 5 minutes.
Step 3
Add
Italian Seasoning (1/2 Tbsp)
and
Garlic (2 cloves)
to the chicken thighs and cook until fragrant, about 1-2 minutes.
Step 4
To the same pot, add
Whole Milk Ricotta Cheese (1 cup)
, 2 tsp of
Lemon Zest (1)
, 1 1/2 Tbsp of lemon juice,
Parmesan Cheese (1 cup)
,
Frozen Green Peas (2 cups)
,
Crushed Red Pepper Flakes (1 tsp)
,
Salt (1 tsp)
, and
Ground Black Pepper (1/2 tsp)
. Mix until well combined.
Step 5
Add your pasta back into the pot with the sauce along with 1/2 cup of reserved pasta water. Mix until well combined, adding more reserved pasta water as needed to thin it out to your desire.
Step 6
Serve with
Fresh Parsley (1 Tbsp)
and more parmesan cheese.
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