I started out with a base recipe and ended up making a few changes to satisfy our taste buds. I feel like originally the lemon and ricotta would have been overpowering and would have been the only flavors tasted. After a few small adjustments this dish really popped and was a wonderful addition to the rest of the meal.
4-6 Chicken Breasts (sliced into strips)
2 lb Pasta
2 tsp Onion Powder
2 tsp Garlic Salt
1 cup Water (reserved from pasta)
4 tbsp Extra Virgin Olive Oil
3 tsp Lemon Zest
4 tbsp Lemon Juice
3 cups Ricotta
1 cup Parmesan
Cook water in pasta according to package.
Reserve 1 cup of the pasta water.
Return the pasta to the pot.
Over medium heat add in salt, pepper, onion powder, garlic salt, lemon zest, lemon juice, and ricotta.
Add reserved water until you reach the consistency that you prefer.
Pour onto serving dish and top with chicken and parmesan.