1lbwhole wheat penne noodlescan also use quinoa or chickpea noodles
For the Chicken:
½tsp sea saltto coat chicken
½ teaspoonground black pepper
4chicken thighs,boneless and skinless
1tablespoonolive oil
For the Sauce:
10ozgoat cheese
¼cupfull fat greek yogurt
2clovesgarlicminced
2tablespoonfresh rosemaryminced
Instructions
Heat a deep stock pot over high heat until boiling.
Once boiling, add the noodles and cook until al dente (almost tender, but cooked through).
While the water is boiling for the pasta, heat 1 tbsp. olive oil over medium-high heat in a large skillet. Season the chicken with salt and pepper.
Place the seasoned chicken into the hot oil and cook until well-browned and cooked through, about 4-6 minutes per side. Remove from heat and chop or shred into bite-size pieces, reserving the oil from the pan. Set the chicken aside.
Reserve a cup of pasta cooking water before draining.
In a large mixing bowl, add the cooked and drained pasta, followed by the goat cheese, greek yogurt, garlic, and rosemary. Add in the reserved pasta water to loosen up the sauce.
Stir together until the cheese has melted and the sauce is creamy.