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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.
Total Time
30 mins
Servings: 4 servings (can easily be doubled)
Calories: 424 kcal
Course:
Main Course
Cuisine:
American
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)
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.