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