What You Need
4 Small skinless, boneless chicken breast halves, halved crosswise
1 Tbsp Olive oil (not extra virgin)
8 Oven ready (no boil) lasagna noodles
1 Large lemon
1 Cup pitted green olives (garlic stuffed olives work well)
1 Cup ricotta cheese
4 Fresh Rosemary sprigs
Pasta pot or large pot
Colander
Wax Paper
Non stick skillet
Microwave
Microwave safe bowl
4 Serving bowls
Before we start: Fill pasta pot ¾’s of the way with water. Bring to a boil and cook noodles according to directions, adding 1 tsp olive oil to the boiling water. Cook until tender (about 6-8 min), using a colander drain noodles and lay noodles in single layer on waxed paper. Cover and set aside.
Let’s Make it! Zest the lemon (yellow skin only) cut the lemon in half. Juice 1 half and cut remaining half into wedges. Season chicken with salt, pepper and 1/2 of lemon zest. In skillet heat 1 Tbsp oil over medium-high heat. Add chicken. Cook until juice runs clear when poked with a fork (about 10 minutes) turning once. Add olives; heat through. Remove from heat. In microwave safe bowl combine ricotta, lemon juice and 1/2 tsp salt and ½ tsp pepper. Cook in microwave on high for 30 seconds stirring once. Spoon ricotta mixture into serving bowls. Top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. Serve with lemon wedges on the side.
Serves 4
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