About the Dish

Per Serving
Calories 580
Total Fat 26 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 810 mg
Total Carbohydrates 47 g
Dietary Fiber 3 g
Sugar 4 g
Protein 39 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Why are tripels light, while dubbels and quads are dark? Tripels are brewed with a combination of lighter malts including wheat. Additionally, tripels have no added caramelized sugar, which keeps them relatively light in color. For this dish, we recommend South Carolina's Westbrook Brewings Juane Tripel. Brewed as a traditional tripel, Juane boasts a lot of wheat in the malt bill, lending sweetness that acts as a natural complement to goat cheese and farfalle pasta.

Vilana, Crete, Greece

The rich lemony flavors of vilana match well with poultry, and bridge the gap between the green components of the spinach and the wine. It should remind you of baked chicken with lemon and herbs.


Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE • Thinly slice red pepper. • Peel and mince garlic. • Discard any tough spinach stems. Roughly chop leaves. • Cut each chicken breast against the grain into 5 strips.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 7-8 minutes. • Reserve 1 cup cooking liquid. • Drain pasta.
• Season chicken on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. • Place a large sauté pan over high heat. Add 1 tablespoon olive oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, about 2 minutes. • Flip chicken. Cook without disturbing until browned on other side, about 1 minute. • Transfer chicken to a plate (chicken will not be cooked through).
Add 1 tablespoon olive oil to pan. When oil is hot, add red pepper and garlic. Cook, stirring, until fragrant, about 1 minute.
• Remove pan from heat. Add wine. • Place pan over medium heat. Cook, stirring, until wine is almost evaporated. • Add 3/4 cup reserved pasta water and bouillon cube.
• When sauce simmers, add chicken. Cook, stirring occasionally, until chicken is opaque throughout, about 2 minutes. • Remove pan from heat. Fold in pasta, spinach and goat cheese.
• Taste and adjust seasoning as desired with kosher salt and pepper. Adjust consistency as desired with remaining reserved cooking liquid. • Divide between 2 plates, and enjoy!