Name: Tricia's Chicken Spinach Goat Cheese Pasta
Yield: 4 servings
Ingredients: 1 packages Tinkyada Brown Rice Penne; 8 oz Goat Cheese (Chevre); 16 oz Coleman Organic Chicken Breast; 2 tbsp Olive Oil, Extra Virgin; 8 oz Shredded Carrots; 8 oz Fresh Spinach; 1 tsp Sea Salt; 1 tsp Garlic Granules; 1 tsp Onion Granules; 1 tbsp Basil

Servings: 4 Personen

1 packages Tinkyada Brown Rice Penne
8 oz Goat Cheese (Chevre)
16 oz Coleman Organic Chicken Breast
2 tbsp Olive Oil, Extra Virgin
8 oz Shredded Carrots
8 oz Fresh Spinach
1 tsp Sea Salt
1 tsp Garlic Granules
1 tsp Onion Granules
1 tbsp Basil

1
Drizzle chicken breasts with Olive oil and coat both sides.
2
Sprinkle Chicken with Garlic Granules, Onion Granules, Sea Salt, and Basil
3
Let marinate for at least 30 minutes
4
Boil Pasta and Carrots in a full pot of water according to package directions
5
Meanwhile, Grill Chicken til cooked through and chop.
6
Put Fresh Spinach in Colander and pour pasta and carrots into colander over spinach to drain.
7
Pour pasta, carrots and spinach back into pot.
8
Add Chicken and Goat cheese, stir gently until cheese is melted and incorporated.
9
Salt to taste

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Tricia's Chicken Spinach Goat Cheese Pasta

How did you like this recipe?