Prep Time:
15 minutes 

Cook Time:
40 minutes

Total Time:
55 minutes

Servings:
4

Goat Cheese and Chicken Pasta

Chicken or egg? Have both in this pasta!

Directions:                   

  1. Preheat oven 350°. Coat an 8x8-inch baking dish with cooking spray.
  2. For the pesto: In a blender, pulse the sage, parsley, pecans, garlic and cheese. Once combined, drizzle in the olive oil while the blades are spinning.
  3. Coat the chicken with pesto and place in the baking dish. Bake the chicken for 35 minutes or until the internal temperature reaches 165°.
  4. In a small saucepan over low heat, combine the goat cheese and half and half. Simmer until the goat cheese has melted and the mixture is thick and creamy.
  5. Cook the spaghetti according to package directions. Drain well.
  6. Combine the hot pasta and the goat cheese sauce.
  7. Plate the pasta. Top with a pesto covered chicken breast.
  8. Coat a sauté pan with cooking spray. Over low heat, cook 4 eggs over easy. Season with salt and pepper. Place one egg on each chicken breast. Serve immediately.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen