Macaroni and Goat Cheese

I adapted this from a Rachel Ray 30-minute meal recipe. Originally it didn't have the cheese sauce, just chevre crumbles. Her original recipe also called for chopped, toasted walnuts and omitted the chicken.

Ingredients:
3/4# pasta of your choice
2 Tbs olive oil
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
One 9oz bag of baby spinach
salt and pepper
3 oz chevre, broken into chunks
1# chicken breast, cubed

MM's adapted cheese sauce:
2Tbs butter
2Tbs or so of flour
1 cup-ish of milk
salt and pepper
3oz chevre


Heat olive oil in a deep skillet, add garlic and brown lightly. Add chicken and cook through, browning lightly.

Start cooking pasta in a large pot of salted boiling water.
Begin cream sauce by melting butter. Add flour, cook 3-4 minutes, add milk gradually stirring. Incorporate chevre. Reduce heat as it thickens. Add salt and pepper to taste.

When chicken is cooked, add cherry tomatoes, spinach and 1/4c pasta water. Cook down.

Drain pasta, return to pot. Add cheese sauce, stir in chicken-tomato-spinach mixture. Season with salt and pepper. Crumble additional cheese on top and serve.