In the heat of summer we always crave light and fresh meals. Anything we can prep ahead of time and enjoy without heating the kitchen in the hottest part of day scores extra points. This recipe is so easy and versatile, it checks all the boxes. The lemon and ricotta simply scream with the freshness you crave in the heat. I love to whip this up on the weekend for workday lunches (hint: it's yummy cold as well). The pasta pairs well with spicy sauce or some pesto. I usually won't eat the same thing multiple days but I can change this up and not feel like I am on repeat.
INGREDIENTS 1 # chicken thighs, cut into small pieces 1 T olive oil 2 T herbs de provence salt and pepper to taste 8 oz rotini 4 egg yolks 1 c ricotta zest of 1 lemon 1 1/2 T lemon juice 1/2 t salt 1/4 c half and half 1/2 grated parmesan cheese, split
DIRECTIONS 1. Cut chicken and toss in bowl with olive oil, herbs de provence, salt, and pepper. Saute in pan until cooked through. 2. Boil 8 oz rotini until barely al dente. 3. Mix egg yolks, ricotta, lemon zest, lemon juice, salt, half and half, and 1/2 c parmesan cheese. Add to chicken and stir until blended. 4. Bake in a 425 oven for 15 minutes or until the top is brown and bubbly.