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
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.