Ingredients

The following ingredients have 4 Servings
  • 1 lb whole wheat penne noodles (can also use quinoa or chickpea noodles)
  • 1/2 tsp sea salt (to coat chicken )
  • 1/2 tsp ground black pepper
  • 4 chicken thighs, (boneless and skinless)
  • 1 tbsp olive oil
  • 10 oz goat cheese
  • 1/4 cup full fat greek yogurt
  • 2 cloves garlic (minced)
  • 2 tbsp fresh rosemary (minced)

Instruction

  • Heat a deep stock pot over high heat until boiling.
  • Once boiling, add the noodles and cook until al dente (almost tender, but cooked through).
  • While the water is boiling for the pasta, heat 1 tbsp. olive oil over medium-high heat in a large skillet. Season the chicken with salt and pepper.
  • Place the seasoned chicken into the hot oil and cook until well-browned and cooked through, about 4-6 minutes per side. Remove from heat and chop or shred into bite-size pieces, reserving the oil from the pan. Set the chicken aside.
  •  Reserve a cup of pasta cooking water before draining.
  • In a large mixing bowl, add the cooked and drained pasta, followed by the goat cheese, greek yogurt, garlic, and rosemary. Add in the reserved pasta water to loosen up the sauce.
  • Stir together until the cheese has melted and the sauce is creamy.
  • Add the chicken, and stir to combine.