Spinach Chicken Pasta Salad #SundaySupper
Author: www.familyfoodierecipes.com
Ingredients
  • 1 pound Pasta (I love to use Sea Shells but elbows or bowties also work well)
  • 2 cups fresh Spinach
  • 2 ounces Goat Cheese
  • 4 tablespoons Extra Virgin Olive Oil
  • 1 pound Chicken breast or 4 Chicken Tenderloins, chopped (I used 4 grilled tenderloins left over from the previous nights meal)
  • ¾ cup of Corn Kernels (approximately 2 ears) frozen corn can be substituted
  • 2 tablespoons Red Onion, finely chopped
  • Sea Salt & fresh Ground Pepper to taste
Instructions
  1. Bring 4 quarts of water to a boil.
  2. Salt boiling water.
  3. Stir in Pasta and return to boiling.
  4. Boil 10 to 12 minutes until Pasta is al dente.
  5. Lightly drain pasta and immediately add the pasta to a bowl. You want the pasta to still be "wet."
  6. Immediately add the Spinach, Goat Cheese.
  7. The heat from the Pasta, will wilt the Spinach and melt the Goat Cheese.
  8. Add the Olive Oil and continue to stir until well blended and the pasta and spinach are well coated with the Goat Cheese.
  9. Add the Chicken, Corn and Red Onion and mix well.
  10. Season with Sea Salt & fresh Ground Pepper.
  11. This salad is delicious served warm or can go in the refrigerator and served corn.
  12. Either way, it is fabulous!.
Recipe by Family Foodie at https://familyfoodierecipes.com/spinach-chicken-pasta-salad-sundaysupper/