Name: Sun-Dried Tomato & Chicken Pasta with Spinach & Goat Cheese
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 0.681 kg chicken breasts, boneless skinless; 1 ½ (113 g) logs goat cheese; ¾ cup Kalamata olives, pitted; 510 g penne pasta; 18 sun-dried tomatoes, oil-packed; basil, dried; black pepper; oregano, dried; salt; virgin coconut oil

Sun-Dried Tomato & Chicken Pasta with Spinach & Goat CheeseSun-Dried Tomato & Chicken Pasta with Spinach & Goat Cheese — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

0.681 kg chicken breasts, boneless skinless

1 ½ (113 g) logs goat cheese

¾ cup Kalamata olives, pitted

510 g penne pasta

18 sun-dried tomatoes, oil-packed

basil, dried

black pepper

oregano, dried

salt

virgin coconut oil

Instructions

Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain, reserving ½ cup pasta water, and return to pot.

Heat a skillet over medium-high heat.

In a small bowl, mix together basil, oregano, salt, and pepper.

Slice chicken in half horizontally to form thin fillets. Sprinkle with spices.

Coat bottom of skillet with oil. Add chicken and cook until cooked through, 2-3 minutes per side.

Wash and dry spinach.

Thinly slice sun-dried tomatoes. Measure out olives.

One pasta has been drained, add tomatoes, olives, spinach, and reserved pasta water to pot. Toss until spinach is wilted.

Slice chicken into strips.

To serve, place pasta in a bowl, add chicken slices, and crumble goat cheese over top. Enjoy!

Open this recipe in Flambette