November 15, 2012

Creamy Goat Cheese, Chicken, and Vegetable Pasta

I cannot put into words how delicious the sauce is for this pasta dish.  Suffice it to say I just wanted to lick the pan while it was still hot, it was so good.  Yay to the Pinterest gods for bestowing another amazing dish into my culinary repertoire.  Yay for Gimme Some Oven, too.  I will caution you though, that this meal involves 3 things happening simultaneously so lots of jumping around and stirring in sequence.  This is a meal to make when you've got some energy.  This is definitely one of those meals where you get your ingredients all lined up before hand, and have to read the recipe thoroughly first.  No doing it as you go on this one.

  • 1/2 lb pasta
  • 2 tablespoons olive oil
  • 2-3 boneless, skinless chicken breasts, cut into bite-sized pieces
  • salt and freshly-ground black pepper
  • 1 shallot, peeled and thinly sliced
  • 3 cloves garlic, minced
  • 1/2 bunch (about 15 skinny stalks) asparagus, ends trimmed, cut into 2" pieces
  • 8 oz fresh button or baby bella mushrooms, halved
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/2 cup pasta water
  • 4 oz goat cheese
  • 1/3 cup grated Parmesan cheese, plus more for topping

  1. Set a pot of generously salted water to boil for the pasta.
  2. Season the chicken with salt and pepper.  Heat 1-2 tablespoons oil in a large pan over medium-high heat.  When the oil is shimmering, add the chicken and cook 5-7 minutes, stirring occasionally, until lightly golden and the center is no longer pink.  Remove the chicken and set aside in a bowl.
  3. Add pasta to the boiling water.
  4. Now things get fun.  You're going to cook both the vegetables and the sauce at the same time.  Prepare yourself!
  5. Add shallots and garlic to the large pan you cooked the chicken in, adding more oil if needed (I did not one time when I made this; needed more another time).  Saute for 2 minutes, then add the asparagus and mushrooms.  Continue cooking for another 4-6 minutes, stirring occasionally.  Remove skillet from heat.
  6. While the vegetables are cooking, heat the butter in a small saucepan over medium heat.  Add flour and whisk quickly to combine, then let cook for 1 minute.  Add 1/2 cup of the pasta water, the goat cheese, Parmesan cheese, and a generous pinch of salt and black pepper.  Whisk to combine.  Cook for 1 minute, then reduce heat to low and stir occasionally until the pasta is ready.  If the sauce is too thick, gradually add small portions of pasta water until you thin it out to your taste.  Mine was just fine without thinning, though.
  7. Drain the pasta when cooked, and immediately toss pasta in the large pan with the vegetables,  chicken (but not the juices), and the cheese sauce.  Serve garnished with additional Parmesan cheese.
  8. Try not to lick the serving spoon.  I dare you.
I just had to share that I made it again a couple nights ago, in my brand new apron!

And now I have a new pic to share too, this time with a different kind of noodle. :)

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