I’m sharing a full meal with you today!
It’s a long one…Sun Dried Tomato Pasta with Chicken, Spinach and Goat Cheese. Talk about a hearty and healthy meal AND simple. Oh, and I covered it all with balsamic glaze…just for you! 😉
With all the recipes and ideas out there, I still sometimes don’t know what to make for dinner. Do you have that problem? Sometimes I’m just not in the mood to think about it, or I’m not craving much, or a recipe calls for too many ingredients and I don’t feel like going to the store or….or….
Well this recipe is really a no brainer and I usually have all of these ingredients on hand which may seem a little odd. I LOVE goat cheese and I LOVE sun dried tomatoes. I always have a jar of them in my fridge for salads and pastas. One of the most simple recipes ever – pasta with sun dried tomatoes, olive oil, pepper and parmesan cheese. Easy right?
This recipe is easy too…just has a few steps.
Here’s the pesto! Simple….sun dried tomatoes, dried basil, onion powder, pepper and olive oil. Put it all in a food processor and zip away.
Add a little to your chicken for fun. Now, when you cook your chicken, the sun dried tomatoes will char. Don’t worry about this…it adds a nice smoky/char flavor and actually looks kind of cool?
Wilt spinach and add a little garlic at the end for extra flavor. This is whole bag friends! A lot of spinach does NOT go a long way. If you’re doubling this recipe, use two bags.
Toast up some pine nuts. These are Vin’s faaaaavorite.
Then simply boil up some pasta.
I prefer whole wheat pasta over regular pasta. I think it has more flavor and heartiness and of course it’s healthier. What do you prefer?
After you make the balsamic glaze (see instructions below), just assemble! This dish is super flavorful and fun to make. It does require a few steps so read over the recipe before you start making it…don’t get antsy like I tend to do and forget steps or ingredients (you think I would learn….).
Now if you don’t like goat cheese (you’re weird! Totally kidding…) you can add mozzarella or shaved parmesan.
Oh that glaze…
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- ¾ cup sun dried tomatoes in olive oil (I used julienne cut tomatoes)
- ¼ teaspoon pepper
- ½ teaspoon dried basil
- ¼ teaspoon onion powder
- 3-5 tablespoons olive oil
- Whole grain spaghetti
- 2 boneless, skinless chicken breasts
- ¼ cup pine nuts, toasted
- 1 bag of spinach
- 1 garlic clove
- ½ cup balsamic vinegar
- ½ cup - 1 cup pasta water
- Goat cheese
- Place a large pot of water over high heat. Once boiling, add pasta and cook according to package directions, about 6-8 minutes.
- In a mini food processor, add ½ cup sun dried tomatoes, pepper, basil and onion powder. Pulse until paste forms. Add about 3 tablespoons olive oil and pulse until pesto comes together and thins out; set aside.
- Slice chicken breasts in half so you have 4 thin pieces. Season lightly with salt and pepper. Rub each chicken breast with a spoonful of pesto. Cook in a saute pan or skillet over medium high heat, about 4 minutes per side. Let rest on a cutting board before slicing. I put tin foil on top to keep it warm.
- While chicken is cooking, add spinach to a saute pan with 1 tablespoon olive oil. Wilt over medium heat (happens fast) and then add garlic; set aside.
- To toast the pine nuts, place in a small skillet and place over low heat. Cook until lightly toasted and fragrant - careful not to burn!
- To make balsamic glaze, add balsamic vinegar to a small sauce pan over medium heat. Bring to a boil and turn down to a simmer. Simmer for about 10 minutes or until vinegar coats bottom of the pan. Take off heat and pour into a small bowl.
- To assemble, reserve 1 cup of pasta water before draining pasta. Add pasta back into pot and add pesto, spinach, ¼ cup additional sun dried tomatoes (if you buy whole, slice them up a bit), and start with ½ cup pasta water, you may want to add more if pasta seems dry. Stir until it comes together. Crumble goat cheese on top, add sliced chicken and finally drizzle balsamic glaze on top.
Source: Stuck on Sweet