This weekend Ina Garten made crispy chocolate chip cookies and Nate declared his unadulterated dislike for her yet again.
This weekend I also watched Ina Garten make a pasta dish with a lemon cream sauce and I declared my everlasting love yet again.
She roasts chicken on the bone. She makes a cream sauce with cream. She fresh squeezes lemons, limes, oranges, and any other manner of citrus for her recipes. She only uses room temperature everything when required.
Me? I figure that’s what microwaves are for.
Regardless, after watching the show with the lemon cream sauce I could not help myself when I realized the abundance of pasta in our pantry. Only I’m cooking for myself and Nate, so cream sauces aren’t something that we do on a regular basis. But, just as I microwave ingredients to room temperature, I also utilize ricotta cheese in lieu of cream. Makes me feel fancy since I’m using ri-COH-tah cheese and still semi-healthy since at least it’s not cream. Well, it’s not cream for now.
- 1/2 lb farfalle pasta (or whatever pasta you have on hand)
- 1 head broccoli, cut into florets
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese
- 1/2 tsp garlic powder
- juice & zest from 1 lemon
- 2 chicken breasts on the bone
- 2-3 Tbsp olive oil
Preheat oven to 350. Rub the chicken with the olive oil and sprinkle very very generously with salt and pepper (make sure it’s only on the skin though). Roast for 30 minutes in the oven at 350, then remove from oven and cover with foil. Let it rest while you prep the broccoli and start boiling the pasta water. Cook pasta according to package directions, allowing 3 minutes at the end to blanch the broccoli (i.e. my pasta needed 10 minutes to cook, so after 7 minutes I threw the broccoli in and cooked it with the pasta before draining). Drain the pasta and broccoli together, reserving 1/2 cup of the water. When the chicken is cool enough to handle, remove the skin and cut the meat from the bone. Chop into bite-size pieces and set aside. In the pasta pot over very low heat whisk together the ricotta and pasta water, whisking constantly. Add the garlic powder and about 1/2 tsp of black pepper. Add the lemon zest and juice and let the mixture reduce for about 3-4 minutes. Remove from heat and whisk in the parmesan cheese until melted. Fold in the chicken, broccoli, and pasta. Serve hot!