Chicken, Goat Cheese, and Vegetable Penne - 6WW points, 6 servings
Tonight's dinner was another of my "what do I have in the fridge that I need to cook before it goes bad" experiments and it turned out so good that I wanted to share it. It was super easy, very quick to make and it would be really easy to make it into a vegetarian recipe just by excluding the chicken. I bet mushrooms would be fantastic in this!
One note - I had these green garbanzo beans that I bought at Sprouts and used in this dish but you could very easily substitute peas or even edamame instead. Or of course omit it completely. The green garbanzos were really, really good though so I definitely plan on buying more.
1 chicken breast, cut into bite sized pieces
cooking spray
4 cloves garlic, minced
1/2 a cup or so of sliced red onion
1 each red and yellow bell peppers, chopped
1 cup frozen green garbanzo beans (or peas or edamame)
12 oz frozen (or fresh) spinach, chopped
1/4 cup water
1/4 cup lemon juice
2 oz soft goat cheese (or more if you want to)
2 tbsp dill weed (or more to taste)
2 tsp crushed red pepper (or to taste)
1 box red lentil penne (the one I had was 8.8 oz)
salt and pepper to taste
1. Spray a large frying pan with cooking spray and brown the chicken. Add the garlic and sautee for about 2 minutes. Add the onion and peppers and sautee until they get tender but not mushy
2. Add the garbanzo beans, spinach, dill, water, and lemon juice and bring to a boil. Lower heat to medium and cook till the frozen veggies aren't frozen anymore.
3. While the veggies are cooking, prepare the noodles per the package instructions. When draining, reserve about 1 cup of the cooking liquid in case you need it for the sauce.
4. After draining the pasta, put the goat cheese in the noodle pan along with the drained noodles. Stir until the cheese is melted and the pasta is coated. You can use the reserved noodle water to thin out the sauce if you want to.
5. Once the cheese is melted, add the veggie mixture into the noodle pan and stir until everything is incoporated
One note - I had these green garbanzo beans that I bought at Sprouts and used in this dish but you could very easily substitute peas or even edamame instead. Or of course omit it completely. The green garbanzos were really, really good though so I definitely plan on buying more.
1 chicken breast, cut into bite sized pieces
cooking spray
4 cloves garlic, minced
1/2 a cup or so of sliced red onion
1 each red and yellow bell peppers, chopped
1 cup frozen green garbanzo beans (or peas or edamame)
12 oz frozen (or fresh) spinach, chopped
1/4 cup water
1/4 cup lemon juice
2 oz soft goat cheese (or more if you want to)
2 tbsp dill weed (or more to taste)
2 tsp crushed red pepper (or to taste)
1 box red lentil penne (the one I had was 8.8 oz)
salt and pepper to taste
1. Spray a large frying pan with cooking spray and brown the chicken. Add the garlic and sautee for about 2 minutes. Add the onion and peppers and sautee until they get tender but not mushy
2. Add the garbanzo beans, spinach, dill, water, and lemon juice and bring to a boil. Lower heat to medium and cook till the frozen veggies aren't frozen anymore.
3. While the veggies are cooking, prepare the noodles per the package instructions. When draining, reserve about 1 cup of the cooking liquid in case you need it for the sauce.
4. After draining the pasta, put the goat cheese in the noodle pan along with the drained noodles. Stir until the cheese is melted and the pasta is coated. You can use the reserved noodle water to thin out the sauce if you want to.
5. Once the cheese is melted, add the veggie mixture into the noodle pan and stir until everything is incoporated
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