Lemon Dill Chicken Pasta with Goat Cheese
Creamy, fast, healthy, and crowd-pleasing, this lemon dill chicken pasta with goat cheese is the perfect 30-minute meal for busy weeknights.
Foto: Well Plated
Ingredients
- 8 ounces whole wheat bowtie pasta (or pasta of your choice)
- 1 tablespoon extra virgin olive oil (plus 3 teaspoons, divided, plus additional for tossing pasta)
- 10 ounces boneless skinless chicken breasts ((about 1 large or 2 small breasts))
- 1/2 medium red onion (thinly sliced)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup green peas (fresh or frozen)
- Zest of 1 lemon
- 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 1 1/2 cups fresh chopped spinach
- 2 tablespoons chopped fresh dill
- 4 ounces goat cheese
Steps
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Bring a large pot of salted water to a boil and cook pasta until al dente, according to package directions. Reserve 1 cup of the pasta water, then drain. Toss the drained pasta with a bit of olive oil to prevent sticking, then set aside.
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Heat 1 tablespoon olive oil in a large skillet over medium-high. Once hot, add the chicken and sauté until cooked through, 4 to 6 minutes (be careful as the oil may splatter). With a slotted spoon, remove to plate lined with paper towels and set aside.
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Reduce pan heat to medium. Add 1 teaspoon olive oil to the skillet, the onions, salt, and pepper, and cook until fragrant and beginning to soften; about 1 minute. Add the peas and cook until heated through (about 1 minute for fresh or 3 minutes for frozen).
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Add the reserved chicken, reserved pasta, remaining 2 teaspoons olive oil, lemon zest, and lemon juice. If the pasta seems to dry, add a little of the reserved pasta water.
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Just before serving, stir in the spinach, dill, and goat cheese. Serve warm.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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