Smoky Chicken Pasta

This is one of those recipes where I  *finally* decided to write down the changes I made right there on the index card next to the original recipe.  Primarily, this is so that I can hand the card to DH some day and say “Make this” without having to add “but instead of vegetable oil use pancetta and add a diced onion and leave out the heavy cream, oh, and make sure the goat cheese is the kind coated with pepper.”  Also I’m writing it down here so there’s a record even if the index card gets all smeared.  Ta-da!

  • 1 lb whole wheat fusilli/rotini/cavatappi/etc
  • 1 14-oz can fire-roasted tomatoes
  • 4 oz goat cheese with pepper
  • 1/2 tsp smoked paprika
  • 2 oz cubed pancetta
  • 1 medium onion, diced
  • 2 cups cooked chicken, chopped*
  • 1 bunch swiss chard, coarsely chopped
  • 3 cups baby spinach
  • 1-2 cups reserved pasta cooking liquid

Heat pancetta in a large skillet while the pasta water is boiling.  Add onion, saute until softened.  Add chicken, tomatoes, goat cheese, paprika, and chard, let simmer.

Cook pasta until just barely al dente, add to sauce along with 1/2 cup reserved pasta cooking liquid.  Add spinach, stir until spinach is wilted.  Add more pasta cooking liquid if necessary.

Dylan Report – He ate all the pasta and one bite of chicken.  So…success?

*You can use a rotisserie chicken, leftover cooked chicken, or do what I did and just stick a chicken breast in a roasting pan with some olive oil and spicy seasoned salt, cover with foil, and bake 20 minutes at 350.

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