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Nutrition Facts

Instructions

• STEP 1

  Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain, reserving ¼ cup pasta water, and return to saucepan.

  • about 7 cups water
  • 1 tbsp salt
  • 6 oz (2 ¼ cups) penne pasta

• STEP 2

  Heat a skillet over medium-high heat.

• STEP 3

  In a small bowl, mix together basil, oregano, salt, and pepper.

  • ⅛ tsp basil
  • ⅛ tsp oregano
  • 1 pinch salt
  • 1 pinch black pepper

• STEP 4

  Slice chicken in half horizontally to form thin fillets. Sprinkle with spices.

  • ½ lb chicken breasts, boneless skinless

• STEP 5

  Coat bottom of skillet with oil. Add chicken and cook until cooked through, 2-3 minutes per side.

  • about 1 tbsp virgin coconut oil

• STEP 6

  Wash and dry spinach.

  • ½ (5 oz) pkg baby spinach

• STEP 7

  Thinly slice sun-dried tomatoes. Measure out olives.

  • 6 sun-dried tomatoes, oil-packed
  • ¼ cup Kalamata olives, pitted

• STEP 8

  One pasta has been drained, add tomatoes, olives, spinach, and reserved pasta water to saucepan. Toss until spinach is wilted.

• STEP 9

  Slice chicken into strips.

• STEP 10

  To serve, place pasta in a bowl, add chicken slices, and crumble goat cheese over top. Enjoy!

  • ½ (4 oz) log goat cheese