8 ounces linguine
6 tablespoons olive oil, divided
8 large cloves garlic, minced and divided
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 Dragone® Parmesan Cheese, divided
Juice of 1 lemon
1. Cook pasta according to package directions, drain; set aside.
2. In a large non-stick skillet, heat 2 tablespoons olive oil over medium-high heat. Add 4 cloves minced garlic and sauté 1 minute. Salt and pepper both sides of chicken breasts and add to pan. Cover and cook 5 minutes. Turn breasts, cover and cook until done. Remove cooked chicken to cutting board; set aside. Add 2 more cloves of minced garlic to meat juices in pan and cook 1 to 2 minutes until fragrant and mixture is golden. Turn off heat and stir in ricotta. Scrape ricotta mixture into a small bowl. Salt and pepper to taste and set aside.
3. Cut cooked chicken breasts in half lengthwise and shred using two forks; set aside.
4. Return pan to stove and add remaining 1/4 cup olive oil; heat over medium-high heat and add remaining 2 cloves minced garlic and arugula. Sauté until arugula is bright green and wilted. Add linguine, chicken, kalamatas, 1/2 cup parmesan and lemon juice and toss to combine. Remove to a serving dish and dollop with warm ricotta mixture and sprinkle with remaining 1/4 cup parmesan. Serve immediately.