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Lemon Dill Chicken Pasta with Goat Cheese
from Well Plated

Name: Lemon Dill Chicken Pasta with Goat Cheese
Prep time: 30M
Ingredients: 8 ounces whole wheat bowtie pasta (or pasta of your choice); 1 tablespoon, plus 3 teaspoons extra virgin olive oil, divided, plus additional for tossing pasta; 1 large or 2 small boneless, skinless chicken breasts (about 10 ounces); ½ red onion, thinly sliced; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 cup green peas, fresh or frozen; Zest of 1 lemon; 3 tablespoons freshly squeezed lemon juice (about 1 lemon); 1 ½ cups fresh chopped spinach; 2 tablespoons chopped fresh dill; 4 ounces goat cheese

Ingredients

You need 12 Ingredients

4 ounces goat cheese

2 tablespoons chopped fresh dill

1 ½ cups fresh chopped spinach

3 tablespoons freshly squeezed lemon juice (about 1 lemon)

Zest of 1 lemon

1 cup green peas, fresh or frozen

¼ teaspoon black pepper

½ teaspoon kosher salt

½ red onion, thinly sliced

1 large or 2 small boneless, skinless chicken breasts (about 10 ounces)

1 tablespoon, plus 3 teaspoons extra virgin olive oil, divided, plus additional for tossing pasta

8 ounces whole wheat bowtie pasta (or pasta of your choice)

Steps

Showing 1 out of 3 Steps

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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Well Plated