After putting together an entire Thanksgiving meal, there's nothing more appealing than a quick simple chicken and pasta dinner. However, uncomplicated and hassle-free shouldn't mean bland and boring. This recipe combines six ingredients to make a innovative and delicious dish. With layers of ricotta cheese, large flat noodles, and seared chicken, it's kind of like a deconstructed lasagna. Don't leave out the olives because they add a punch of salty flavor. Are you intrigued by the sound of this updated chicken and pasta? Then check out the recipe and read more.

Lemon Chicken With Olives
From Better Homes and GardensLemon Chicken With Olives

Ingredients

8 no-boil (oven ready) lasagna noodles
1 Meyer lemon or lemon
4 small skinless, boneless chicken breast halves, halved crosswise
1 cup garlic-stuffed or pitted green olives
1 cup ricotta cheese
Fresh rosemary (optional)

Directions

  1. In Dutch oven bring 3 inches water to boiling. Add noodles and 1 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.
  3. 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.
  4. In microwave-safe bowl combine ricotta, the lemon juice and 1/2 teaspoon each salt and pepper. Cook on 100 percent power (high) for 30 seconds stirring once.
  5. Spoon ricotta mixture into bowls. Top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. Pass lemon wedges.

Serves 4.

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