Lemon-Basil-Ricotta Spaghetti

1. Cook pasta according to package directions (I use heavily salted water when I cook mine because it adds more flavor).

2. While pasta is cooking, heat 2 tablespoons of olive oil and 2 tablespoons of lemon juice in a medium skillet over medium-high heat.

3. Place cubed chicken breast and shrimp in skillet and cook for 6-8 minutes or until cooked through.

4. Pour pasta into a strainer and return empty pot to the stove.

5. Heat 2 tablespoons each of the remaining olive oil and lemon juice in the pasta pot over medium-high heat. Add garlic and green onions and saute for 1 minute.

6. Add sliced mushrooms, black pepper and chopped basil to pot. Saute until mushrooms are soft.

7. Add the remaining lemon juice and olive oil to the pot.

8. Add half-and-half to pot and mix to incorporate it with the rest of the sauce.

9. Add cooked chicken and shrimp to sauce.

10. Return cooked pasta to the pot. Toss spaghetti with sauce using tongs. Remove pot from the heat.

11. Add ricotta cheese and toss pasta with the tongs until cheese has melted into the sauce and the spaghetti is evenly coated. If the pasta is too dry for your taste, add more olive oil or ricotta until you’ve achieved the consistency you want.

12. Serve immediately. Garnish with Parmesan cheese, black pepper, and extra basil.