Lemon Dill Chicken Pasta with Goat Cheese

Name: Lemon Dill Chicken Pasta with Goat Cheese
Total time: 30 min
Yield: 4 servings (can easily be doubled)
Ingredients: 8 ounces whole wheat bowtie pasta; 1 tablespoon extra virgin olive oil; 10 ounces boneless skinless chicken breasts; ½ medium red onion; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 cup green peas; Zest of 1 lemon; 3 tablespoons freshly squeezed lemon juice; 1 ½ cups fresh chopped spinach; 2 tablespoons chopped fresh dill; 4 ounces goat cheese

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Total Time
30 mins
Servings
4 servings (can easily be doubled)
Calories
424 kcal
Course
Main Course
Cuisine
American

Lemon Dill Chicken Pasta with Goat Cheese

Iris Warren

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Creamy, fast, healthy, and crowd-pleasing, this lemon dill chicken pasta with goat cheese is the perfect 30-minute meal for busy weeknights.

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Ingredients

Servings

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)
½ medium red onion thinly sliced
½ teaspoon kosher salt
¼ 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 ½ cups fresh chopped spinach
2 tablespoons chopped fresh dill
4 ounces goat cheese

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Instructions

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.
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.
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).
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.
Just before serving, stir in the spinach, dill, and goat cheese. Serve warm.

Notes

TO STORE: Place leftover pasta in an airtight storage container in the refrigerator for up to 3 days.
TO REHEAT: Gently rewarm pasta in a large skillet on the stove over medium-low heat, adding splashes of broth as needed to thin the sauce. Top leftovers with a squeeze of lemon juice to refresh the flavors. You can also reheat this dish in the microwave.

Nutrition Information

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Serving 1(of 4) Calories 424kcal (21%) Carbohydrates 50g (17%) Protein 31g (62%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 58mg (19%) Potassium 578mg (17%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 1663IU (33%) Vitamin C 24mg (27%) Calcium 91mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings (can easily be doubled)

Amount Per Serving

Calories 424 kcal

% Daily Value*

Serving	1(of 4)
Calories	424kcal	21%
Carbohydrates	50g	17%
Protein	31g	62%
Fat	12g	18%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	58mg	19%
Potassium	578mg	12%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	1663IU	33%
Vitamin C	24mg	27%
Calcium	91mg	9%
Iron	4mg	22%