Be sure to try my One Pot Parmesan Garlic Pasta recipe next!
I always seem to come back to this lemon ricotta pasta recipe in the summertime. The the light, lemony Parmesan sauce calls my name in these warmer months. I first published this one two years ago, but felt the need to re-shoot and re-share, (something that I’ve been doing with my favorite recipes lately). Now, I insist you scan through my tips for making perfectly seared chicken, it takes this recipe over the top.
How to Make Perfectly Seared Chicken
✔️Cast iron skillets conduct heat very well and are perfect to use when searing meat. ✔️Medium-high heat works well for searing, and it’s important to use oil with a high smoke point such as vegetable, canola, or peanut oil to prevent the meat from burning. ✔️It’s important to refrain from moving the meat around as it cooks. Allowing the meat to stay in the same place in the skillet ensures that the sear isn’t disrupted. You’ll notice that the chicken starts to release from the surface when it’s ready. If it’s sticking a lot to the pan, it’s not done searing. ✔️Butterfly the chicken or pound it thin to create pieces of equal size. This will allow them to cook evenly and prevent them from being too thick.
Substitute for Ricotta Cheese
If you’re in a bind and don’t have Ricotta on hand, cottage cheese is probably your best bet for this dish:
It’s recommended that you sieve cottage cheese prior to using it as a Ricotta substitute: To do this, place it into a strainer (in batches), and using the back of a spoon to press out the cottage cheese into another container that you can then use for the recipe.
👉These guys have other substitution options, although they are less likely to be found in your average kitchen.
Pasta Substitutions
Long noodles work best in this recipe, such as angel hair or linguine. Recipe Source: CookingClassy
