Lemon Dill Chicken Pasta

Looking for a fresh, flavorful Spring dish to add some pep to your step this week? The combination of lemon and dill is the essence of Spring flavors and the two combined makes an ordinarily heavy chicken and pasta dish bright and fresh. This is an easy weeknight meal that can be pulled together in under 30 minutes. Start with whole wheat pasta of your choice (I used bow ties), and simply add fresh veggies (peas and red onion), herbs (fresh dill) and chicken – the finishing touches incorporate fresh squeezed lemon juice, some reserved pasta water and stirring in the spinach and goat cheese. The goat cheese is fantastic replacement for a heavy cream sauce and literally melts into the crevices of the bow tie pasta as you stir it into the dish at the end. Wishing you a healthy, hearty, fresh, Spring dinner tonight! 

Lemon Dill Chicken Pasta
Serves 4
An easy weeknight meal full of whole wheat pasta (of your choice), fresh veggies, herbs, and chicken - the finishing touches incorporate fresh squeezed lemon juice, reserved pasta water, spinach and goat cheese to create a creamy, bright sauce.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 8 ounces whole wheat bowtie pasta (or pasta of your choice)
  2. 1 tablespoon, plus 3 teaspoons extra virgin olive oil, divided, plus additional for tossing pasta
  3. 1 large or 2 small boneless, skinless chicken breasts (about 10 ounces)
  4. 1/2 red onion, thinly sliced
  5. 1/2 teaspoon kosher salt
  6. 1/4 teaspoon black pepper
  7. 1 cup green peas, fresh or frozen
  8. Zest of 1 lemon
  9. 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
  10. 1 1/2 cups fresh chopped spinach
  11. 2 tablespoons chopped fresh dill
  12. 4 ounces goat cheese
Instructions
  1. Bring a large pot of salted water to a boil and cook pasta until al dente, according to package directions. Reserve 1 cup of the pasta water, then drain. Toss the drained pasta with a bit of olive oil to prevent sticking, then set aside.
  2. Heat 1 tablespoon olive oil in a large skillet over medium high. Once hot, add the chicken and cook through, roughly 4 to 6 minutes on each side. Remove from pan and place on a papertowel lined plate and set aside.
  3. Reduce pan heat to medium. Add 1 teaspoon olive oil to the skillet, the onions, salt, and pepper and cook until fragrant and beginning to soften, about 1 minute. Add the peas and cook until heated through (about 1 minute for fresh or 3 minutes for frozen), then add the reserved chicken, reserved pasta, remaining 2 teaspoons olive oil, lemon zest, and lemon juice. If the pasta seems to dry, add a little of the reserved pasta water. Just before serving, stir in the spinach, dill, and goat cheese.
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