QUICK CHICKEN RICOTTA

INGREDIENTS

4 small boneless skinless chicken breast halves,
cut in half crosswise
8 No-boil (oven ready)lasagna noodles
1 lemon
1 cup ricotta cheese
1 cup pitted green olives
Fresh Rosemary, optional
olive oil
salt
ground black pepper

DIRECTIONS

1. In a Dutch oven bring 3 inches water to boiling. Add noodles and 1 tsp olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.

2. Meanwhile, shred peel from lemon; cut lemon in half. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and 1/2 of lemon peel.
In a skillet heat 1 tbsp oil over medium high heat. Add chicken. Cook 10 minutes or until no longer pink, turning once. Add olives; heat through and remove from heat.

3. In microwave safe bowl combine ricotta, lemon juice and 1/2 teaspoon
each salt and pepper. Microwave on FULL power (high) 30 seconds stirring once.

4. Spoon ricotta mixture into bowls. Top with noodles, chicken, olive mixture, remaining lemon peel. Fresh Rosemary if desired. Pass lemon wedges.

Yield: 4 servings

Nutrition Information

Calories443
Total Fat (g)19
Saturated Fat (g) 7
Cholesterol (mg)130
Sodium (mg)1053
Carbohydrate (g)30
Fiber (g)4
Protein (g)39
Vitamin C (DV%)44
Calcium (DV%)17
Iron (DV%)15
Percent Daily Values are based on a 2,000 calorie diet