Spinach, Chicken, and Chevre Pasta

Mains | 30 Minutes or Less, Entertaining | Pasta & Grains, Poultry, Vegetables

SERVES 6 - START TO FINISH: 20 minutes
Recipe Scoop Spinach, Chicken, and Chevre Pasta

Cooking Notes

* If you purchase the thin sliced boneless skinless chicken breast halves, you will not have to make as many cuts. If all you have is a large single chicken breast, slice in half, horizontally to make smaller pieces.

Spinach, Chicken, and Chevre Pasta

12 ounces tri-colored bowtie pasta (or plain if you can’t find it)
2 teaspoons olive oil
1 pound boneless, skinless chicken breast halves, cut into small pieces*
1 large onion, finely chopped
2 cloves fresh garlic
1 teaspoon dried Italian Seasoning
5 ounces pre-washed baby spinach
5 ounces Chevre
2 tablespoons fresh lemon juice
lemon zest from one lemon
salt and black pepper to taste
sliced green onion, optional garnish

1. Cook the pasta according to package directions.
2. While the pasta is cooking, heat oil in a large nonstick skillet over medium heat. Cook, stirring constantly, chicken, onion, garlic and seasoning until chicken is no longer pink and onion is tender, about 5 minutes. Reduce heat to low, add spinach over top of chicken mixture and cover to steam, until spinach is wilted, about 3 minutes.
3. When pasta is done, drain carefully reserving about one cup of pasta cooking water. Set aside. In a large pasta bowl, combine the chevre, about ½ cup pasta water, lemon juice and zest. Stir to break up cheese until creamy. Add in the chicken-spinach mixture and pasta and toss to coat well. Add up to ½ cup more pasta water if needed to distribute the sauce. Salt and paper to taste and serve.

Spinach, Chicken, and Chevre Pasta

Approximate Values Per Serving:  442 calories ,  14g fat (5g saturated),  93mg cholesterol,  34g protein,  46g carbohydrates,  3g dietary fiber,  178mg sodium

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