All products made from wheat flour will have the same glycemic index, whole grains include the bran component, which contains additional dietary fiber and B-vitamins. Also there is 7 to 12 grams of protein in whole wheat pasta. Protein is a needed daily to live well, making whole wheat pasta a better choice.

Our featured recipes has goat cheese that is about 7.21 g of fat, but it also has 5.88 g of protein. Remember, protein is needed to keep the body active and to make a repair muscle tissue. If you are active you will burn the fat. Also the monocular structure of the fat in goat’s milk is smaller than in cow’s milk, making goat cheese easer to digest. If you are lactose intolerant, goat milk is the way to go.

The recipe also calls for poultry, which is full of iron, zinc and vitamin B12.

So here is what you will need:

Also you will need 6 tablespoons of olive oil, divided. Heat the oven to 350 degrees. Cook the Penne pasta according to the packaged instructions. Over medium high heat in a large frying pan, heat 3 tbsp. olive oil.  Add garlic and sauté until lightly browned.  Remove from heat.  Stir in flour and salt.  Slowly whisk in milk, chicken broth; whisk constantly so no lumps form.  Return to heat, whisk in parmesan cheese, basil, oregano and black pepper. Set aside.

In a large skillet over medium high heat, add olive oil. Once heated add diced onions and sauté; then add chicken breast chunks, cook until pink is gone.

Next add spinach but do not stir in. Cover pan with lid. Turn heat to low and cook until spinach is wilted. Mix in spinach.

Grease a 9 x 13-inch baking dish.  Spread a third of the cheese mixture in the bottom of the dish.  Top with a third of the pasta, then a third of the chicken/spinach mixture, Repeat twice.

Once you have prepared the pasta dish to bake, sprinkle additional parmesan cheese on top if you wish too.

Place into oven and bake uncovered for 35 minutes. When done let stand 5 to 10 minutes. Plate and serve.

Chicken and Goat Cheese Spinach Pasta

8 oz. penne pasta, whole wheat

6 tbsp. olive oil, divided

2 cloves garlic, minced

5 tbsp. flour

½ tsp. salt

1 ½ cups milk

1 ½ cups chicken broth

¾ cup Parmesan, grated

½ tsp. basil, dried

¼ tsp. oregano, dried

¼ tsp. black pepper

1 medium onion, diced

3 chicken breasts, large; cut into 1-inch chunks

12 oz. baby spinach, fresh

1 ½ cups mozzarella, shredded

12 oz. goat cheese

Heat oven to 350 degrees

Cook pasta according to package instructions.

Over medium high heat in a large frying pan, heat 3 tbsp. olive oil.  Add garlic and sauté until lightly browned.  Remove from heat.  Stir in flour and salt.  Slowly whisk in milk, chicken broth; whisk constantly so no lumps form.  Return to heat, whisk in parmesan cheese, basil, oregano and black pepper. Set aside.

In a large skillet over medium high heat, add olive oil. Once heated add onion and sauté; then add chicken breast chunks, cook until pink is gone. Next add spinach but do not stir in. Cover pan with lid. Turn heat to low and cook until spinach is wilted. Mix in spinach.

Grease a 9 x 13-inch baking dish.  Spread a third of the cheese mixture in the bottom of the dish.  Top with a third of the pasta, then a third of the chicken/spinach mixture, Repeat twice.  Sprinkle additional parmesan cheese on top if desired.

Bake uncovered for about 35 minutes.  Let stand 10 minutes before serving.

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