Fast & Easy Dinner: Lemon Chicken With Olives

1 December 2009

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by Regan Burns on 01/12/09 at 12:30 pm

After putting together an entire Thanksgiving meal, there’s nothing more appealing than a quick simple chicken and pasta dinner. However, uncomplicated and hassle-free shouldn’t mean bland and boring. This recipe combines six ingredients to make a innovative and delicious dish. With layers of ricotta cheese, large flat noodles, and seared chicken, it’s kind of like a deconstructed lasagna. Don’t leave out the olives because they add a punch of salty flavor. Are you intrigued by the sound of this updated chicken and pasta? Then check out the recipe and read more. Lemon Chicken With Olives From Better Homes and Gardens Ingredients 8 no-boil (oven ready) lasagna noodles 1 Meyer lemon or lemon 4 small skinless, boneless chicken breast halves, halved crosswise 1 cup garlic-stuffed or pitted green olives 1 cup ricotta cheese Fresh rosemary (optional) Directions In Dutch oven bring 3 inches water to boiling