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Roasted Asparagus Ricotta Linguine with Grilled Lemon Chicken

Roasted Asparagus Ricotta Linguine with Grilled Lemon Chicken


  • 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


  1. Split the large chicken breast in half or buy pre sliced halved chicken breast
  2. 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
  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, 1/2 tablespoon olive oil, salt and pepper and blend till creamy
  10. Go back to small sauce pan with melted butter and add 1/4 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
  • Category: Main Dish