Fettuccine with Ricotta, Lemon, Basil, and Chicken

1 pound fettuccine, cooked and drained
1 cup pasta water (saved from cooking pasta)
1 lemon, zested and juiced
1 1/2 cups whole milk ricotta cheese
6 oz fresh spinach
2 1/2 Tbsp olive oil, divided
2 large cloves garlic, minced
1 fresh cayenne pepper, minced (or substitute dried red pepper flakes)
1/2 cup grated Parmesan cheese
1 # chicken breast, seasoned with salt, pepper and granulated garlic
1/2 cup fresh basil, chopped

1. Cook fettuccine as directed on the package.

2. Meanwhile, saute' garlic and cayenne pepper in 1/2 Tbsp olive oil, set aside

3. Heat grill.

4. Add a small amount of oil to top and bottom of chicken and grill chicken until done. Cut chicken into long strips.

5. When the fettuccine is cooked and drained, put the noodles back into the pan and add the fresh spinach. Add 1/2 cup pasta water and wilt spinach slightly.

6. Add lemon zest, lemon juice, ricotta cheese, cooked garlic and cayenne, and Parmesan cheese and stir well. Add more pasta water to thin sauce as desired, make sure spinach is wilted (you can turn the heat on to bring sauce to a hot creamy temperature.

7. Add grilled chicken and give it a good stir. Place into a large serving dish and top with fresh basil.

8. Serve with additional Parmesan cheese.

Note: If you like more veggies, add grilled eggplant, cooked zucchini or yellow squash, steamed asparagus, red bell pepper, or broccoli. I wouldn't add all of these, but use what you have on hand or like.

This makes 6-8 large portions.