Roasted Asparagus Ricotta Linguine with Grilled Lemon Chicken

Roasted Asparagus Ricotta Linguine with Grilled Lemon Chicken

You’ve never had any dish like this Phenomenal Ricotta Linguine with Grilled Lemon Chicken

I’m not Italian, but I’m thinking after all the amazing pasta dishes I’ve created maybe somebody lied to me. I kid of course! If your looking for a light refreshing pasta dish look no further. My inspiration for this dish came from my Roasted asparagus & garlic ricotta spread and I thought “how perfect it would pair with linguine”. Making the spread into a delicious cream sauce was not enough for me, it needed something else to be complete. Grilled lemon chicken was the finishing touch I had been looking for. Top that with fresh parmesan and your not going to want to stop eating this till every last bite has been devoured.

I remember being very picky as a kid. Whether it was food, my toys, cloths or my hair. Thinking about it now, the things I choose were not always something that tasted good or looked good but in that moment it was exactly what I wanted. As I grew older and looked back at the simple boring foods I liked and the hideous cloths and hair that I loved I realized the meaning “to each their own” a valuable lesson. This taught me not to judge others for their cloths, what things they had or their taste in food. If I’m going to judge someone it will be for what their heart looks like and maybe what wine they drink (kidding again!)

Eating this dish felt very hearty and filling with out being your typical “I need to unbutton my pants” pasta dish. When making this the day my mother was over, asking for her thoughts on it she replied “Oh it’s wonderful, tastes like something I would order at a restaurant!” We all strive to make our parents proud and that compliment from her could not have been more pleasing!

5.0 from 1 reviews
Roasted Asparagus Ricotta Linguine with Grilled Lemon Chicken
Author: 
Recipe type: Main Dish
Serves: 4-6
 
Ingredients
  • Grilled Chicken:
  • 1.5 pounds of boneless skinless chicken breast halved
  • ½ cup lemon juice (about 3 lemons)
  • ½ cup olive oil
  • ½ teaspoon thyme
  • 2 teaspoons salt
  • pepper
  • Sauce:
  • 3 cups chopped asparagus
  • 4 garlic cloves
  • 2½ tablespoons olive oil
  • Salt/Pepper
  • 15 ounce container of whole milk ricotta
  • 1 tablespoon lemon juice
  • 6 tablespoons butter
  • ¼ cup heavy cream
  • ¼ cup chopped parsley
  • Other:
  • 1 Pound linguine
  • Freshly grated parmesan to top
  • Plastic zip lock bag
Instructions
  1. Split the large chicken breast in half or buy pre sliced halved chicken breast
  2. Marinate the chicken for 4-6 hours in ½ cup lemon juice, ½ cup olive oil, thyme, salt and pepper in a plastic zip lock bag
  3. preheat oven to 400F
  4. Rough chop asparagus and garlic and toss with 2 tablespoons of olive oil and salt and pepper
  5. Spread on non stick baking sheet and cook for 18-20 minutes
  6. Grill chicken on grill pan and cook about 5 min per side or till cooked through
  7. Bring large pot to a boil add salt and linguine and cook till al dente
  8. In small sauce pan add butter over low heat
  9. Take the roasted veggies and throw in food processor or blender adding ricotta, 1 tablespoon lemon juice, ½ tablespoon olive oil, salt and pepper and blend till creamy
  10. Go back to small sauce pan with melted butter and add ¼ cup cream, chopped parsley and ricotta mixture and mix
  11. Add mixture to the linguine and top with slices of grilled lemon chicken
  12. Top with lots of freshly grated parmesan and serve immediately

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3 Comments

  1. Wow! This dish takes the roasted asparagus ricotta recipe to new heights. It is a mouth watering, delicious combination. Definitely worth trying.

  2. I just finished making this for dinner — it is delicious! I like how light and creamy the sauce is. Yum!

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