Lemon Herb Chicken With Zucchini Pasta And Ricotta - cooking recipe

Ingredients
    4 skinless, boneless chicken breast halves - cut into strips
    4 cloves garlic, minced
    lemon, zested
    1 tablespoon chopped fresh chives
    1 teaspoon fresh thyme
    1 teaspoon fresh oregano
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1/4 cup olive oil, plus more for pan
    4 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler
    1 pinch red pepper flakes
    salt and ground black pepper to taste
    1 1/2 cups ricotta cheese
    4 fresh basil leaves, chopped
    lemon, juiced
    2 fresh tomatoes, diced
Preparation
    Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.\n Watch Now
    Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.\n Watch Now
    Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.\n Watch Now
    Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.\n Watch Now

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