- Prep Time (Mins)
- Total Time (Mins)
- 8 ounces linguine
- 6 tablespoons olive oil, divided
- 8 large cloves garlic, minced and divided
- Salt, to taste
- Pepper, to taste
- 1 pound boneless, skinless chicken breasts
- 1 cup Dragone® Part-Skim or Whole Milk Ricotta Cheese
- 5 ounces arugula
- 1/2 cup chopped kalamata olives
- 3/4 cup Shredded Parmesan Cheese, divided
- Juice of 1 lemon
Cook the pasta according to the package directions. Then, drain the pasta and set it aside.
In a large non-stick skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add 4 cloves of the minced garlic and sauté for 1 minute. Then, salt and pepper both sides of the chicken breasts and add them to the pan. Cover and cook for 5 minutes. Then, turn the breasts, cover and cook them until done. Remove the cooked chicken to a cutting board and set it aside.
Add 2 more cloves of the minced garlic to the meat juices in the pan and cook for 1–2 minutes, until fragrant and the mixture is golden. Then, turn off the heat and stir in the Dragone® Ricotta Cheese. Scrape the Dragone® Ricotta Cheese mixture into a small bowl, salt and pepper to taste and set it aside.
Cut the cooked chicken breasts in half lengthwise and shred them using two forks. Then, set the chicken aside.
Return the pan to the stove and add the remaining 1/4 cup of olive oil. Heat it over medium-high heat and add the remaining 2 cloves of the minced garlic and the arugula. Sauté until the arugula is bright green and wilted. Then, add the linguine, chicken, kalamatas, 1/2 cup of the Shredded Parmesan Cheese and lemon juice and toss to combine.
Remove to a serving dish, dollop with the warm ricotta mixture and sprinkle with the remaining 1/4 cup of the Shredded Parmesan Cheese. Serve immediately.