Lemon Chicken with Olives and Ricotta

1
(0) 0 Reviews
Prep Time
1
min.
Total Time
27
min.
Servings

4

Served on ricotta with noodles and olives, this easy but elegant lemon-chicken dish looks (and tastes) like a dish from an Italian restaurant.

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What You Need

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Make It

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  • 1. In Dutch oven bring 3 inches water to boiling. Add noodles and 1 teaspoon olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.
  • 2. Meanwhile, shred peel from lemon; halve lemon. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and 1/2 of lemon peel. In skillet heat 1 tablespoon oil over medium-high heat. Add chicken. Cook 10 minutes or until no pink remains, turning once. Add olives; heat through. Remove from heat.
  • 3. In microwave-safe bowl combine ricotta, the lemon juice and 1/2 teaspoon each salt and pepper. Microcook on 100 percent power (high) for 30 seconds stirring once.
  • 4. Spoon ricotta mixture into bowls. Top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. Pass lemon wedges. Makes 4 servings.

Servings

  • 4

Nutritional Information

Serving Size 4
AMOUNT PER SERVING
Calories 443
% Daily Value
Total fat 19g
Cholesterol 1310mg
Sodium 1053mg
Carbohydrate 30g
Dietary fiber 4g
Protein 39g
   

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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