-
- Prep
- 5 min
-
- Total
- 45 min
-
- Serving
- 4
Ingredients
- 113g Woolwich Dairy Roasted Garlic Soft Fresh Goat Cheese log
- ¼ cup Woolwich Dairy Goat Cheddar Cheese, finely shaved
- 2 cups baby spinach
- 2 cups dried pasta
- 3 garlic cloves, diced
- ½ cup red onion, diced
- 2 chicken breasts
- 150g pancetta, diced
- 2 tbsp olive oil
- 1 cup chicken broth
- Salt and pepper, to taste
- Parsley, garnish
Directions
- In a medium pot, heat 2 tbsp of olive oil over medium heat. Once hot, cook salt and peppered chicken breasts, searing each side until fully cooked (about 20 minutes). Remove from pot, and set aside.
- Add garlic, onions and pancetta to the pot. Sauté until onions and garlic are translucent and pancetta is crispy – about 5-7 minutes. Set aside.
- Add water to pot and boil. Cook pasta until al dente, following package instructions. Strain and return pasta to pot.
- Chop cooked chicken breasts into strips, and add to pot with strained pasta. Mix in sautéed garlic, onion and pancetta mixture, ½ cup of chicken broth and Woolwich Dairy Roasted Garlic Soft Fresh Goat Cheese. Place over low heat and mix together, coating pasta with a creamy goat-cheesy sauce.
- Add spinach to pasta mixture and cook until wilted (2-3 minutes). If the sauce gets too thick, add more chicken stock to achieve desired consistency. Season with salt and pepper, to taste.
- Garnish with Woolwich Dairy Goat Cheddar Cheese shavings and parsley.
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