Lemon Dill Chicken Pasta With Goat Cheese Wellplated Com

My general meal planning tactic is to create recipes that use up whichever leftover ingredients I would be the saddest to see spoil. Was it the artisan salami I bought on impulse at the fancy supermarket which commanded our menu? The shallots that have been lurking in a dark corner of our pantry? The gruyere cheese I used to make Crab Artichoke Toasts? No—it was the bundle of fresh dill for which I paid a grand total of $.79. The idea of seeing its downy soft, fragrant leaves turn brown tore so forcefully at my heart, that I based an entire dish around its signature spring flavor (it also inspired this Creamy Cucumber Salad and Smoked Salmon Dip). Thus, this lemon dill chicken pasta with goat cheese was born. When dill is dictating the menu, lemon is a necessity—the two are the dearest of flavor BFFs. Next, came the idea of pasta, since a) one can never have too many quick and healthy pasta dishes (like this Ricotta Pasta) in one’s arsenal and, b) my only concrete plan at this point was an herb and some lemon juice, which is another way of saying, I didn’t have a plan at all. Pasta to the rescue! In the end, this lemon dill pasta with goat cheese turned out to be one of our favorite dinners that I’ve made in quite a while (it’s right up there with this Garlic Pasta). It’s simple, flavorful, and filled with some of spring’s best offerings. I hope you enjoy!

How to Make Lemon Dill Chicken Pasta with Goat Cheese

This bright, nourishing, spring pasta recipe is made with simple healthy ingredients that require almost zero cooking (like this Chicken Broccoli Ziti). With a trio of spring favorites: sautéed red onions, peas, and spinach, this easy weeknight pasta dish will be on repeat all season long.

The Ingredients

Whole Wheat Pasta. Regardless of if I’m making Chicken Pesto Pasta or Mediterranean Pasta, I always will reach for whole wheat pasta to add some fiber and protein to my pasta recipes.Chicken Breast. A lean protein choice that adds some heartiness to the dish (and this fantastic Chicken Pasta Salad).Peas. Bejewel this spring pasta recipe with some healthy green color along with some plant-based protein and fiber. (This Pea Salad is another perfect way to kick off spring cooking.)Dill. If you ask me, nothing screams spring like a recipe packed with fresh dill flavor. (It’s also key to this flavorful Pea Crostini recipe.)Goat Cheese. For a tangy, no-fuss cream sauce that doesn’t require a roux or heavy cream. (I also love it in this Creamy Arugula Pasta Salad with Goat Cheese and Tomato.)Lemon. Both zest and juice for some springtime brightness and acidity. (For another bright lemony pasta, try this Pasta al Limone.)Red Onion. For some spicy bite and zip.

The Directions

Storage Tips

To Store. Place leftover pasta in an airtight storage container in the refrigerator for up to 3 days.To Reheat. Gently rewarm pasta in a large skillet on the stove over medium-low heat, adding splashes of broth as needed to thin the sauce. Top leftovers with a squeeze of lemon juice to refresh the flavors. You can also reheat this dish in the microwave.

Maybe I should obey my herbs more often.