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Chicken & Goats Cheese Pasta


  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon cumin

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon cracked black pepper

  • 1/8 teaspoon cayenne pepper

  • 1/4 teaspoon garam massage

  • 1/4 teaspoon curry powder

  • 500g chicken breast, cut into bite size piece

  • 150g goats cheese

  • 4 cups broccoli florets (bite-size chunks)

  • 250g pasta (we used a pulse pasta consisting of peas, lentils, Chickpeas and borlotti beans)

  • 1 tablespoon of extra-virgin olive oil

  • To serve: Fresh continental parsley, chopped


  1. Bring a large pot to the boil and begin steaming the broccoli (note: you don't want your broccoli to go completely soft, you will want it al dente)

  2. Begin cooking your pasta according to package instructions

  3. Mix together the paprika, cumin, sea salt, pepper, cayenne, garam masala and curry powder in a small bowl, then completely coat the chicken pieces until covered on all sides

  4. Heat the oil in a large skillet over medium heat

  5. Once hot, add the pieces of chicken and cook, stirring occasionally until golden and cooked through

  6. Drain the broccoli then add to the skillet with the chicken, stirring to combine

  7. Drain the pasta and add to the same skillet, then add the goats cheese

  8. Stir until the cheese melts and coats the pasta mixture

  9. Season to taste with salt and pepper, if you want, then serve topped with fresh parsley!

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