Chicken Goat Cheese Linguine

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 787kcal

Ingredients

Linguine

  • 8 oz Chicken breast boneless skinless
  • Salt to taste
  • Black pepper to taste
  • 1 tsp Salt
  • 6 oz Linguine pasta
  • 1 TBSP Extra-virgin olive oil
  • 4 cloves Garlic minced
  • 1/4 cup Yellow onion diced small
  • 1 Tomato diced
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 5 oz Baby spinach
  • 2 oz Goat cheese crumbled
  • ½ cup Heavy cream

Arugula Salad

  • 1 Shallot finely minced
  • 1 TBSP Extra-virgin olive oil
  • 1 tsp Red wine vinegar
  • 1/2 tsp Honey
  • 1 tsp Dijon mustard
  • Kosher salt to taste
  • Black pepper freshly ground to taste
  • 5 oz Arugula
  • 1/4 cup Pine nuts toasted (for topping)
  • 1/4 cup Parmesan cheese shaved (for topping)

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced
  • Ice cubes optional
US Customary - Metric

Instructions

  • Season chicken breasts with salt and black pepper. Preheat the grill or grill pan to medium-high heat.
  • Grill chicken for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C).
  • Linguine: Fill a medium saucepan halfway with hot water, cover, and bring to a boil. Uncover; add 1 tsp salt and linguine, stirring occasionally. Cook until al dente, 8-10 minutes. Reserve ½ cup pasta water before draining.
  • Preheat a skillet over medium heat. Once hot, add olive oil, garlic, and onion. Cook until softened, 3-4 minutes.
  • Add tomatoes, salt, and pepper to the skillet. Cook until tomatoes begin to soften, 3-4 minutes.
  • Add spinach in handfuls, allowing it to wilt slightly between additions. Crumble goat cheese into the skillet, add cream, and stir until melted and combined, 3-4 minutes.
  • Add drained pasta to the skillet and toss to combine. Add reserved pasta water if needed for desired consistency.
  • Arugula Salad: Combine shallot, olive oil, red wine vinegar, honey, mustard, salt, and pepper in a jar. Shake to emulsify.
  • In a large bowl, toss arugula with enough vinaigrette to coat the leaves.
  • Season with additional salt and pepper. Top with toasted pine nuts and shaved parmesan.
  • In a pitcher, combine the ingredients for the lemon sparkling water.
  • Serve: Serve the grilled chicken over linguine, alongside arugula salad. Pour lemon sparkling water into glasses with ice cubes if desired.

Nutrition

Calories: 787kcal | Carbohydrates: 25g | Protein: 44g | Fat: 60g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 161mg | Sodium: 2379mg | Potassium: 1584mg | Fiber: 7g | Sugar: 11g | Vitamin A: 10160IU | Vitamin C: 74mg | Calcium: 480mg | Iron: 6mg

Chicken Goat Cheese Linguine

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 787 kcal

Ingredients
 
 

Linguine

  • 8 oz Chicken breast boneless skinless
  • Salt to taste
  • Black pepper to taste
  • 1 tsp Salt
  • 6 oz Linguine pasta
  • 1 TBSP Extra-virgin olive oil
  • 4 cloves Garlic minced
  • 1/4 cup Yellow onion diced small
  • 1 Tomato diced
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 5 oz Baby spinach
  • 2 oz Goat cheese crumbled
  • ½ cup Heavy cream

Arugula Salad

  • 1 Shallot finely minced
  • 1 TBSP Extra-virgin olive oil
  • 1 tsp Red wine vinegar
  • 1/2 tsp Honey
  • 1 tsp Dijon mustard
  • Kosher salt to taste
  • Black pepper freshly ground to taste
  • 5 oz Arugula
  • 1/4 cup Pine nuts toasted (for topping)
  • 1/4 cup Parmesan cheese shaved (for topping)

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced
  • Ice cubes optional

Instructions
 

  • Season chicken breasts with salt and black pepper. Preheat the grill or grill pan to medium-high heat.
  • Grill chicken for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C).
  • Linguine: Fill a medium saucepan halfway with hot water, cover, and bring to a boil. Uncover; add 1 tsp salt and linguine, stirring occasionally. Cook until al dente, 8-10 minutes. Reserve ½ cup pasta water before draining.
  • Preheat a skillet over medium heat. Once hot, add olive oil, garlic, and onion. Cook until softened, 3-4 minutes.
  • Add tomatoes, salt, and pepper to the skillet. Cook until tomatoes begin to soften, 3-4 minutes.
  • Add spinach in handfuls, allowing it to wilt slightly between additions. Crumble goat cheese into the skillet, add cream, and stir until melted and combined, 3-4 minutes.
  • Add drained pasta to the skillet and toss to combine. Add reserved pasta water if needed for desired consistency.
  • Arugula Salad: Combine shallot, olive oil, red wine vinegar, honey, mustard, salt, and pepper in a jar. Shake to emulsify.
  • In a large bowl, toss arugula with enough vinaigrette to coat the leaves.
  • Season with additional salt and pepper. Top with toasted pine nuts and shaved parmesan.
  • In a pitcher, combine the ingredients for the lemon sparkling water.
  • Serve: Serve the grilled chicken over linguine, alongside arugula salad. Pour lemon sparkling water into glasses with ice cubes if desired.

Nutrition

Calories: 787kcalCarbohydrates: 25gProtein: 44gFat: 60gSaturated Fat: 23gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gTrans Fat: 0.01gCholesterol: 161mgSodium: 2379mgPotassium: 1584mgFiber: 7gSugar: 11gVitamin A: 10160IUVitamin C: 74mgCalcium: 480mgIron: 6mg
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