Who doesn’t love crispy chicken and creamy pasta? I know I do! This pasta just screams Spring to me so, if you are looking for the perfect spring pasta and chicken dinner, look no further.

I’m definitely not the first to pecan crust chicken and I won’t be the last, but if you haven’t tried it I highly recommend it. 

I like to sear the chicken breasts in a little bit of oil to brown the outsides and finish it off in the oven.

Now let’s talk about this pasta… it is so creamy from the goat cheese but equally crisp from the lemon. I used peas and spinach as some added veg, but you could easily sub some asparagus or kale. Feel free to get inventive!

Just don’t skimp on the goat cheese!

Pecan Crusted Chicken, serves 4

Ingredients:

2 large chicken breasts

2 cups pecans, finely chopped

2 tsp finely chopped rosemary

2 tsp finely chopped thyme

S&P to taste

2 cups flour

3 eggs

Recipe:

First finely chop your pecans and herbs and combine well with a pinch of S&P. Then set up a breading station- one pan with flour, one pan with eggs whisked, one pan with the pecan crust. Start by dredging the chicken with flour, tap off any excess. Then coat with the egg mixture followed by pecan crust and set aside. (You can do this part ahead of time and keep the chicken wrapped in the fridge for a few hours)

Preheat the oven to 350 degrees. Heat a pan with 2 tbsp oil. Sear each side of the chicken breast for about 3 minutes per side or until golden brown. Then on a baking sheet with a chicken rack bake the chicken for about 20 minutes.

As the chicken bakes get the pasta ready to go.

Goat Cheese and Lemon Pasta, serves 4

Ingredients:

14 oz bow tie pasta

2 cups peas (I used frozen)

2 cloves garlic, finely minced

2 Tbsp lemon zest

2 Tbsp lemon juice

2 Tbsp olive oil

8 oz goat cheese, crumbled

2 oz fresh spinach

S&P to taste

Recipe:

Cook the pasta in boiling salted water per directions, adding the peas at the last minute. Drain and return to the pan (reserve a little pasta water in case you need to thin out the sauce) Add the garlic, lemon zest, lemon juice and olive oil and toss to coat. Add the goat cheese, spinach, salt and pepper and mix until combined well. At this point you can add a tablespoon of pasta water if needed.

Top with 1/2 pecan crusted chicken breast and enjoy.

Happy eating!