Goat Cheese Chicken Penne
GOAT CHEESE CHICKEN PENNE is creamy, flavorful, and will leave you feeling completely satisfied.
- 4 tablespoons olive oil divided
- 1 pound chicken cut into 1 inch pieces
- 3 tablespoons flour
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 pound penne pasta
- 6 ounces 3/4 cup goat cheese, crumbled
- 8 ounce container mushrooms, sliced
- 1/2 cup sun dried tomatoes
- 3 cloves garlic
- 6 ounces fresh baby spinach
- Fresh basil for garnish
- Parmesan cheese for garnish
Cook pasta according to package. Reserve 2 cups starchy pasta water before draining.
Meanwhile, toss chicken pieces in flour, garlic salt, and pepper.
Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat and add chicken. Cook and stir 5-6 minutes until done. Remove from pan and cover.
Heat the remaining 2 tablespoons oil in the pan over medium heat and add the mushrooms, tomatoes, and garlic. Cook and stir for 4-5 minutes until mushrooms are tender. Add the chicken back as well as the spinach and cook 1-2 minutes until the spinach is almost wilted. Remove pan from heat.
Once the pasta is cooked and drained, place it back in the pot along with the goat cheese and 1 cup reserved starchy pasta water. Toss until the cheese melts and forms a creamy sauce (add the remaining reserved water if you want the sauce to be thinner). Mix in the chicken and vegetables and serve topped with fresh basil and Parmesan cheese.
Calories: 491kcal | Carbohydrates: 50g | Protein: 24g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 229mg | Potassium: 688mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2355IU | Vitamin C: 10.6mg | Calcium: 79mg | Iron: 3.2mg