Ricotta Pasta With Chicken and Broccoli

Marinate chicken

Cut the chicken into strips and ½ tbsp lemon juice to the chicken, along with salt and pepper, mix to fully coat.

Let sit while you prepare the rest of the dish.

Pasta sauce

Prepare the brocolli. If using frozen, defrost and cut into chunks / strips. Defrosted brocolli are usually already a little soft, but maybe a little soggy, so using you hands, squeeze the brocolli gently over the sink to get rid of the excess water. If using fresh, wash and cut the brocolli up into chunks / strips, then place in a bowl with a little water (~1 tbsp) and microwave on high for a minute or two, or until softened, usually no more than 4 minutes.

Crush and mince the garlic, then place in the pan with oil over medium heat.

Place another pan with the boiled water over high heat, once bubbling, add the pasta, remember to salt the water.

Cook until al dente per the pasta's suggested time.

Once the garlic has begun to sizzle, turn the heat up to medium-high, add the chicken and fry until cooked through and slightly browned.

Add the brocolli and cook until brocolli has reached desired texture, usually 2-3 minutes.

Take the pan with the chicken and brocolli off the heat, turn the stove down to low heat.

Add the ricotta, parmesan, 1/2 tsp lemon juice, salt and pepper.

Add more salt and/or pepper than the suggested amount if desired.

Place the pan back onto the heat, stir, then check if the pasta is ready. If it is, add it into the pan with the sauce and a few tablespoons of pasta water. I added around 7 tablespoons, but keep adding pasta water until the desired sauce consistency is reached.

Serve immediately, optionally topped with the saved lemon zest, more parmesan, or with herbs.