Description
Tangy, creamy, pasta that you will love.
Ingredients
1–2 tbsp olive oil drizzled in a large skillet
1 cup zucchini, (I’m using these awesome mini zucchini, they are tasty and firm, this is my first time to use them. If you’re using regular sized zucchini, cut in half, and slice).
1 can artichokes, drained
1 1/2 –2 cups of chicken breasts
1/2 pkg fettuccine or egg noodles
1 jar of Sonoma-Lemon & Herb Ricotta Sauce
Red pepper flakes
Top it off with sliced Basil and shaved Parmesan
Instructions
Heat olive oil in a large skillet
Lightly sauté zucchini and artichokes in olive oil
Add chicken (I like to cut time where I can, so I used the breast of an already roasted chicken)
Add entire jar of Sonoma Gourmet Lemon & Herb Ricotta pasta sauce.
Let simmer.
Separately fill a medium sized pan with water, bring to a boil over high heat.
Once it’s boiling, add a generous amount of salt.
Add pasta of your choice, cook according to package directions.
Once it’s cooked andante, scoop out about a 1/2 cup of the salty, starchy pasta water and drain the rest.
Add pasta and salty, starchy water to the skillet with the veggies, chicken and Lemon & Herb Ricotta Sauce.
Notes
A wonderful dinner for your family or with guests.