Lemon Chicken with Olives and Ricotta

(Orig. published in Better Homes and Gardens 09/09 p. 195)

8 No-boil (oven ready) lasagna noodles
1 lemon
4 small skinless, boneless, chicken breast halves, halved crosswise
1 cup garlic-stuffed or pitted green olives
1 cup ricotta cheese
Olive oil
Fresh rosemary (optional)

1. In Dutch oven bring 3 inches water to boiling. Add noodles and 1 teaspoon olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.
2. Meanwhile, shred lemon peel; halve lemon. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and 1/2 of lemon peel. In skillet heat 1 tablespoon olive oil over medium-high heat. Add chicken. Cook 10 minutes or until no pink remains, turning once. Add olives, heat through. Remove from heat.
3. In microwave-safe bowl combine ricotta, the lemon juice, and 1/2 teaspoon each salt and pepper. Microwave on high 30 seconds, stirring once.
4. Spoon ricotta mixture into bowls. Top with noodles, chicken, olive mixture, remaining lemon peel, and the fresh rosemary. Pass lemon wedges. Serves 4.