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posted: 10/3/2012 4:12 AM

Spinach, Chicken and Chevre Pasta

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  • Creamy goat cheese is the key to this easy pasta sauce.

    Creamy goat cheese is the key to this easy pasta sauce.
    Alicia Ross/Kitchen Scoop


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, 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 cup more pasta water, if needed, to distribute the sauce. Add salt and paper to taste and serve. Garnish with green onion, if desired.

Serves six.

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.

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