Lemon Dill Chicken Pasta with Goat Cheese

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  8 oz Pasta, Farfalle (Bow Tie), Whole Wheat, Dry
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  10 oz Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 Yellow Onion(55g)
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  1 cup Peas, Sweet, Frozen
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  Zest of 1 lemon
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  3 tbsp Lemon Juice, Fresh
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  1.5 cup Spinach
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  2 tbsp Dill, Fresh
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  4 oz Cheese, Goat

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the farfalle and cook for 9–11 minutes until al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta and toss with a small drizzle of olive oil to prevent sticking. Set aside.
2. 2Pat the chicken breast dry with paper towels and cut into bite-sized pieces. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sauté for 5–7 minutes, stirring occasionally, until golden brown and no longer pink inside with an internal temperature of 165°F. Transfer to a clean plate.
3. 3Reduce heat to medium. Add 1 teaspoon olive oil to the skillet along with the diced onion, salt, and pepper. Cook for 1–2 minutes, stirring occasionally, until the onion becomes fragrant and begins to soften.
4. 4Add the frozen peas and cook for 2–3 minutes, stirring often, until heated through and tender.
5. 5Return the chicken to the skillet. Add the cooked pasta, remaining 2 teaspoons olive oil, fresh lemon juice, and lemon zest. Toss gently to combine. If the mixture seems dry, add reserved pasta water a few tablespoons at a time until you reach your desired consistency.
6. 6Remove from heat. Fold in the fresh spinach, fresh dill, and crumbled goat cheese, stirring gently for about 1 minute until the spinach just wilts from residual heat.
7. 7Divide the finished pasta evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days.