Linguine With Chicken Ricotta And Pesto

This elegant pasta dish is packed with flavor but couldn't be easier.  Making it perfect for both effortless entertaining or a restaurant-inspired weeknight dinner.  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 1 tbsp. extra virgin olive oil
• 1/4 cup fresh lime juice, divided
• 1 tsp. black pepper, divided
• 1 lb boneless, skinless chicken thighs
• 1 lb linguine, uncooked
• 3 cups baby spinach leaves, tightly packed
• 2 cups chicken broth, warmed
• 3/4 cup Classico Basil Pesto di Genova
• 1/2 cup extra smooth ricotta cheese
• 1/3 cup Kraft 100% Parmesan Shaved Cheese
• 3 tbsp. pine nuts, toasted
• 3 tbsp. fresh basil leaves, torn into small pieces

Directions:

• Heat oven to 400 degrees.
• Mix oil, 2 tbsp. lime juice, and 1/2 tsp. pepper until blended.
• Pour over chicken in a large bowl; toss to evenly coat chicken with oil mixture.
• Transfer chicken to a foil covered, rimmed baking sheet sprayed with cooking spray; drizzle evenly with any oil mixture left in the bowl.
• Bake 25 minutes (or until chicken is done); cool slightly.
• Meanwhile cook pasta in a large saucepan adding spinach to the boiling water for the last minute
• Cut chicken into bite-size pieces.
• Drain pasta mixture; return to saucepan.
• Add chicken, chicken broth, pesto, ricotta, and remaining lemon juice; mix lightly.
• Spoon evenly onto eight plates (for entertaining) or number of plates necessary for dinner.
• Top evenly with parmesan, pine nuts, and basil; sprinkle with remaining pepper.