Skinny Lemon & Goat Cheese Pasta
with Chicken
with Chicken
Servings: 4
Time it'll take: about 30 mins
What you'll need:
- 10 oz. Whole Wheat Pasta (I used Rotini)
- 1/2 lb. Asparagus Spears, trimmed & cut into 1-1.5 inch pieces
- Cooking Spray
- 2 Boneless, Skinless Chicken Breasts (4-6 oz. each)
- Salt & Pepper (to taste)
- 1 tsp. Minced Garlic
- 1 tbsp. Olive Oil
- 1 tbsp. grated/zested Lemon Peel
- 2 tbsp. fresh Tarragon
- 1 4oz. Log of Goat Cheese
- 2 tbsp. reduced-fat Sour Cream
- Lemon Juice (to taste)
What to do:
- Bring a medium pot of water to a boil over high heat.
- Put pasta into boiling water and cook until almost al dente, about 6-7 mins.
- While the pasta is cooking, cut up the Asparagus. When pasta reaches "almost al dente," throw the asparagus into the pot with the pasta, and cook another 3-4 mins.
- Meanwhile, grease a skillet with cooking spray and heat over medium. Throw in garlic and allow to cook about 30 sec.-1 min.
- Cut up Chicken into cubes, sprinkle with salt & pepper, and toss into pan with garlic. Cook until cooked through, about 7-8 mins.
- Once everything is done, remove both pot and pan from heat. Drain the pasta and asparagus together. Set aside.
- Combine Olive Oil, Lemon Peel, Tarrago, and Goat Cheese in a large mixing bowl, breaking up cheese as you put it in. Whip until as smooth as possible.
- Slowly pour pasta & asparagus into the bowl with the mixture, and combine to coat. Then mix in your chicken, and then the Sour Cream in order to mix more smoothly.
- Now, try it! If you desire more lemon flavor (I did!), then squeeze in some lemon juice. (I simply took the half lemon that I used for the peel, squeezed it over the bowl and mixed well. Delish!) Serve immediately.
Serve
with a simple salad, like
the LMS Favorite Salad, or, if entertaining, our Killer Artichoke Bread! It's amazing! :)
ENJOY!
Nutrition Information (per serving):
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