Sorry I’ve been a little MIA lately. I’ve had a busy week with things for my paralegal classes and I think I’m getting a little sick, which has made me not want to spend much time in the kitchen. This weekend I went to our friends’ gorgeous wedding, met up with some old friends over a spectacular bacon and leek pasta, and watched Mockingjay Part One, so all in all I’ve had a good time.
This Chicken and Spinach Spaghetti with Lemon Cream Sauce is a simple meal that comes together quickly with ingredients you probably already have on hand, so it makes a perfect weeknight dinner. The lemon and goat cheese sauce is light and tart – it isn’t like a thick, rich alfredo sauce. We love to buy our goat cheese from Costco – it’s good quality and you get far more goat cheese for your money than at a grocery store. I was initially hesitant to purchase it because I was afraid we would not be able to finish it before it went bad, but that was a non-issue. We love to put goat cheese on salads, pasta, and crackers, so it’s always gone pretty quickly. I used whole wheat spaghetti to make this dish a little more nutritious, but it would be totally fine if you wanted to use regular noodles.
- • 1 12-oz pack of whole wheat spaghetti
- • 2 tablespoons olive oil
- • 1 lb chicken breasts, diced
- • 1 onion, thinly sliced
- • 10 oz fresh spinach
- • ⅓ cup lemon juice
- • 1 cup goat cheese
- • red pepper flakes to taste
- Cook and drain the spaghetti according to package instructions.
- While the spaghetti is cooking, place a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the onion and cook until it begins to soften, about 2 minutes. Add the chicken and a few grinds of salt and pepper. Cook the chicken until it is almost cooked, about 2 minutes. Add handfuls of the spinach to the pan and cook, stirring until it has wilted.
- Return the drained pasta to the pan and add the goat cheese and lemon juice. Toss it until the goat cheese has begun to melt and is evenly distributed. Add red pepper flakes to taste.
Adapted from One Pan, Two Plates by Carla Snyder