Goat Cheese, Spinach, & Artichoke Pasta
Servings: 4
Calories: 611kcal
Ingredients
- 8 oz cellentani pasta uncooked
- 1 tbsp olive oil
- 8 oz chicken breast cut in small cubes or sliced thinly
- ½ cup yellow onion sliced small
- 8 cloves garlic minced
- 2 ½ cups baby Bella mushrooms sliced
- 1 tsp crushed red pepper
- ½ tsp thyme
- ½ tsp pepper freshly ground
- ¼ tsp salt
- 2 14 oz cans artichoke hearts quartered and drained
- ¾ cup roasted red bell peppers sliced
- 8 cups spinach
- 2 oz goat cheese crumbled
Instructions
- Cook pasta according to labelled instructions. Reserve pasta water.
- Heat oil in saute pan over medium-high heat and add chicken. Once chicken is browned, add onions and cook for 2-3 minutes, just until they start to turn translucent on the edges. Add garlic, mushrooms, and spices, and cook 3-4 more minutes, stirring often. If you need more liquid (mushrooms tend to soak up a lot of the oil) simply ladle a little pasta water into the pan.
- Once chicken is cooked though, add artichokes, roasted red peppers, spinach, and pasta and just heat through, about 90 seconds. Remove pan from the heat and sprinkle crumble goat cheese all over the top. Stir once to slightly melt the goat cheese but no more. You don't want the goat cheese to completely melt into the pasta, this way it's not only beautiful to look at, but you'll have delicious bites of goat cheese throughout the meal. Add salt and pepper to taste. Enjoy!
Notes
To make this recipe even easier, you can use rotisserie chicken instead of raw chicken. That cuts down cooking and prep time!
Nutrition
Calories: 611kcal | Carbohydrates: 62g | Protein: 28g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 1441mg | Potassium: 968mg | Fiber: 9g | Sugar: 6g | Vitamin A: 8054IU | Vitamin C: 75mg | Calcium: 160mg | Iron: 5mg