I first blogged about this recipe forever ago!
Since I upgraded to a DSLR camera (which I am still learning how to use), I’ve gone back and re-shot a lot of my really awful photos. This is one of them! Some of my best friends appeared on the blog when I first started (2010 and 2011), but with terrible pictures, I know no one is going to make them. Hence the re-shooting!
I’m almost done shooting the really, really bad ones, or the recipes where I didn’t include a photo at all (what was I thinking?!). Just a couple more to go and the project will be DONE. Yay!
Anyway, onto today’s recipe – this delicious, easy pasta! My favourite food. This takes absolutely NO time to whip together, especially if you have pre-cooked chicken. I swear by the whole-cooked chickens from Costco for, what, $7 or something ridiculous? They’re the best for recipes like this. Or, you know, just for eating while you wait in line to pay (no shame).
The goat cheese really makes this recipe for me. I put LOTS on mine and it’s heavenly. You really cannot go wrong with goat cheese and pasta, in my opinion!
- 2 chicken breasts, grilled and thinly sliced
- Salt & pepper, to taste
- 2 tbsps olive oil
- 1 small onion, thinly sliced
- ½ cup sun-dried tomatoes in oil, thinly sliced
- 2 tsps minced garlic
- 1.5 cups chicken broth
- 12 oz (340 g) long noodles (I used linguini)
- 5 cups baby spinach
- ½ cup crumbled goat cheese
- Cook pasta according to package instructions, reserving ½ cup of pasta water in case you need it. Meanwhile, in a large frying pan, heat oil and sauté onions and garlic. When onions are translucent, add sun-dried tomatoes and cook for a bit, stirring. When heated through, add chicken broth and bring to a boil. Simmer for five minutes and add chicken. Season with salt and pepper, to taste (it may only need pepper). Pour over the drained pasta and add in spinach , stirring to wilt. If it's too dry, add some of the pasta water. Serve with goat cheese crumbled over top.