Goat Cheese Chicken Pasta
Ingredients
For the Pasta:
- 1 lb whole wheat penne noodles can also use quinoa or chickpea noodles
For the Chicken:
- 1/2 tsp sea salt to coat chicken
- 1/2 tsp ground black pepper
- 4 chicken thighs, boneless and skinless
- 1 tbsp olive oil
For the Sauce:
- 10 oz goat cheese
- 1/4 cup full fat greek yogurt
- 2 cloves garlic minced
- 2 tbsp fresh rosemary minced
Instructions
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Heat a deep stock pot over high heat until boiling.
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Once boiling, add the noodles and cook until al dente (almost tender, but cooked through).
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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.
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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.
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Reserve a cup of pasta cooking water before draining.
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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.
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Stir together until the cheese has melted and the sauce is creamy.
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Add the chicken, and stir to combine.