Creamy Goat Cheese and Sun-Dried Tomato Pasta

I’m one pound away from my pre-baby weight. ONE POUND. The scale has been obnoxiously taunting me the past six months, because I’ve been stuck at the same weight for what seems like an eternity…

INGREDIENTS

• ½ tsp. garlic powder
• ½ tsp. onion powder
• ½ tsp. paprika
• 1¼ tsp. salt, divided
• 1 large chicken breast (about ½ lb.), cut in half lengthwise
• 12 oz. campanelle (or something similar)
• 1 (8.5 oz) jar sliced sun-dried tomatoes in olive oil, divided
• ½ cup half & half
• 5 oz. goat cheese
• ½ cup diced onion
• 2 garlic cloves, minced
• 2 cups chopped kale

INSTRUCTIONS

1. Bring a large pot of water to a rolling boil. Season liberally with salt.
2. In a small ramekin or bowl, mix garlic powder, onion powder, paprika, and salt. Season all sides of the chicken with with seasoning.
3. Heat a large skillet to a medium-high heat. Take 2 teaspoons of oil out of sun-dried tomatoes and add to pan. Sear chicken breasts until cooked through, about 3 minutes per side. Let rest for a few minutes and then slice or chop into bite-size pieces.