Pesto Chicken Pasta with Brussels Sprouts & Lemon Ricotta

Step 1

Prepare the ingredients & make the lemon ricotta

Step 2

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Using a zester or the small side of a box grater, zest the lemon to get 1 teaspoon. Quarter and deseed the lemon. In a bowl, combine the ricotta, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper.

Step 3

Roast the vegetables

Step 4

Place the quartered brussels sprouts and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 5

Cook the pasta

Step 6

Meanwhile, add the pasta to the pot of boiling water. If you received cavatappi pasta, cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). If you received lumaca rigata pasta, cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite).Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Step 7

Cook & chop the chicken

Step 8

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until lightly browned and cooked through. Transfer to a cutting board. When cool enough to handle, chop into bite-sized pieces.

Step 9

Finish the pasta & serve your dish

Step 10

To the pot of cooked pasta, add the chopped chicken, roasted vegetables, pesto, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the lemon ricotta. Serve the remaining lemon wedges on the side. Enjoy!

Step 11

Prepare the ingredients & make the lemon ricotta

Step 12

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Using a zester or the small side of a box grater, zest the lemon to get 1 teaspoon. Quarter and deseed the lemon. In a bowl, combine the ricotta, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper.

Step 13

Roast the vegetables

Step 14

Place the quartered brussels sprouts and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 15

Cook the pasta

Step 16

Meanwhile, add the pasta to the pot of boiling water. If you received cavatappi pasta, cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). If you received lumaca rigata pasta, cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite).Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Step 17

Cook & chop the chicken

Step 18

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until lightly browned and cooked through. Transfer to a cutting board. When cool enough to handle, chop into bite-sized pieces.

Step 19

Finish the pasta & serve your dish

Step 20

To the pot of cooked pasta, add the chopped chicken, roasted vegetables, pesto, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the lemon ricotta. Serve the remaining lemon wedges on the side. Enjoy!