2/3 cup garlic-stuffed or pitted green olives
1 cup part-skim ricotta cheese
salt and pepper
Fresh Rosemary (optional)
1. In Dutch oven bring 3 inches water to boiling. Add noodles and 1/2 teaspoon olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.
2. Meanwhile, shred peel from lemon; halve lemon. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and 1/2 of lemon peel. In skillet heat 1 tablespoon oil over medium-high heat. Add chicken. Cook 10 minutes or until no pink remains, turning once. Add olives; heat through. Remove from heat.
3. In microwave-safe bowl combine ricotta, the lemon juice and 1/2 teaspoon each salt and pepper. Microwave on 100 percent power (high) for 1 minute, stirring once. If still luke-warm, microwave for 30 seconds to 1 minute more.
4. Spoon ricotta mixture into pasta bowls. Top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. Pass lemon wedges. Makes 4 servings.
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