12 ounces tricolor bow-tie pasta (or plain, if you can't find it)
2 teaspoons olive oil
1 pound boneless, skinless chicken breast halves, cut into small pieces (see note)
1 large onion, finely chopped
2 cloves fresh garlic, minced
1 teaspoon dried Italian seasoning
5 ounces prewashed baby spinach
5 ounces chevre
2 tablespoons fresh lemon juice
Zest from 1 lemon
Salt and black pepper to taste
Sliced green onion, optional garnish
Cook the pasta according to package directions.
While the pasta is cooking, heat oil in a large nonstick skillet over medium. Cook, stirring constantly, chicken, onion, garlic and Italian seasoning until chicken is no longer pink and onion is tender, about 5 minutes. Reduce heat to low; top chicken mixture with spinach and cover to steam until spinach is wilted, about 3 minutes.
When pasta is done, drain carefully, reserving 1 cup of pasta cooking water. Set aside.
In a large pasta bowl, combine the chevre, ½ cup pasta water, lemon juice and zest. Stir to break up cheese until creamy. Add chicken-spinach mixture and pasta, and toss to coat well. Add up to ½ cup more pasta water, if needed, to distribute the sauce. Add salt and paper to taste and serve. Garnish with green onion, if desired.
Cook's note: If you purchase thinly sliced boneless, skinless chicken breast halves, you will not have to make as many cuts. If you have a large, single chicken breast, slice horizontally in half to make smaller pieces.
Nutrition values per serving: 442 calories, 14 g fat (5 g saturated), 46 g carbohydrates, 3 g fiber, 34 g protein, 93 mg cholesterol, 178 mg sodium.