1 tbs olive oil
1 tsp salt
1/2 tsp pepper
1-2 cups grape tomatoes, sliced in half
1 cup white wine
6 oz baby spinach, or one huge handful
1 bunch fresh basil leaves, stems removed
6 oz goat cheese
2 cloves garlic
Zest of one lemon
1 oz creme fraiche, optional
1/2 box quinoa pasta
Boil water for pasta. Dice chicken into bite-sized pieces and slice grape tomatoes lengthwise. Heat olive oil in a sauté pan over medium high heat.
To prepare sauce, chop the spinach and basil in a food processor. Add the goat cheese, garlic, lemon zest and creme fraiche if using. Blend until smooth.
While pasta is boiling, season chicken with the salt and pepper and cook chicken pieces until all pink is gone. Add grape tomatoes and wine to pan to deglaze and cook to reduce, until tomatoes have softened.
When pasta is al dente, add the goat cheese mixture to the pan with the chicken, tomatoes and wine and stir until smooth. Add the pasta and stir until evenly coated. Serve immediately. Enjoy!
 |
| Green is good. |
