|2 servings||calories per servings 580||protein serving 39 g||carbs per serving 47 g||total fat per serving 26 g|
Farfalle, which translates to “butterflies,” is a fun vehicle upon which fresh goat cheese melts into a creamy, tangy sauce. It’s accompanied by chicken, which is simply seasoned and seared, and complemented by sweet roasted peppers and bright spinach.
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||47 g|
|Dietary Fiber||3 g|
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!
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.Learn More...