Total Time
15mins
Prep 5 mins
Cook 10 mins

A delicious lactose intolerant friendly recipe with lots of flavor. For variety, use flavored goat cheeses - we used tomato basil but you could also use herbed goat cheese for a different twist.

Ingredients Nutrition

Directions

  1. In small saucepan, combine 1 tbsp olive oil and 1 cup dry white wine (do not allow olive oil to heat alone before adding white wine - you will cause a flare-up) Set on medium heat and reduce by half.
  2. While white wine is reducing, cook pasta to al-dente in lightly salted water, reserving the starchy water after cooking. If you are using fresh pasta, do not cook until chicken is done.
  3. Season chicken cutlets on both sides with salt and pepper, cook in skillet with 1 tbsp olive oil. Remove cooked chicken from pan and cube.
  4. Stir goat cheese into reduced white wine until melted.
  5. Place spinach in skillet and wilt, add chicken cubes into skillet and stir in goat cheese sauce. Allow to cook for 1 minute.
  6. When pasta is ready, add to skillet with chicken, adding 1/4 cup of starchy pasta water to combine.