Lemon Dill Chicken Pasta
Ingredients
The pasta
-
8
ounces
whole wheat bowtie pasta
-
1
tablespoon
extra virgin olive oil
-
3
teaspoons
extra virgin olive oil
The protein
-
10
ounces
boneless skinless chicken breasts
The vegetables
-
½
medium
red onion
-
1
cup
green peas
-
1½
cups
fresh chopped spinach
-
2
tablespoons
chopped fresh dill
The flavorings
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
zest of 1
lemon
-
3
tablespoons
freshly squeezed lemon juice
The dairy
Instructions
- Cook the pasta until al dente, reserving 1 cup of pasta water, then drain.
- Toss the drained pasta with a bit of olive oil to prevent sticking.
- In a skillet, heat olive oil and sauté the chicken until cooked through, then remove it to a plate.
- Reduce the heat and sauté the onions with salt and pepper until fragrant.
- Add the peas and cook until heated through.
- Return the chicken and pasta to the skillet, adding lemon zest and juice, along with some reserved pasta water if needed.
- Stir in the spinach, dill, and goat cheese, cooking until the spinach wilts and the cheese melts.
Nutrition Facts (estimated)
Servings
4
Calories
424
Total fat
12g
Total carbohydrates
50g
Total protein
31g
Sodium
20mg
Cholesterol
58mg
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