Chicken, Sun-Dried Tomato & Goat Cheese Pasta
Serves: 4
  • 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
  1. 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.
Adapted from Canadian Living
Recipe by The Domestic Blonde at