This was dinner tonight. Around here, we love pasta, and we love our goat cheese. And as for vegetables, ahhh, well we can take them or leave them, and try to make them as delicious as possible so they’ll be more fun to eat. This is a perfect recipe for those who like the taste of goat cheese, but find it a bit too strong and, well, goaty. Thinning it out with chicken broth and a bit of the salty, starchy pasta cooking water makes a luxurious and creamy sauce to coat the pasta with.
Pasta with Goat Cheese + Veggies (2 servings)
- 4 oz. linguine
- 3 tbsp. olive oil, divided
- 1 onion, diced
- 2 cloves garlic, minced
- 1 small bell pepper, diced
- 1 medium yellow squash, diced
- 1 tomato, diced
- 8 oz. boneless, skinless chicken breast, diced
- 4 oz. goat cheese
- 1/4 c. low-sodium chicken broth
- Bring a pot of water to boil. Salt generously and add pasta. Cook 10 minutes, or until not quite al dente, still slightly chewy.
- In the meantime, heat 2 tbsp. of the oil in a saute pan over medium heat. Add the onion, garlic, and bell pepper and cook 2 minutes. Add squash and tomato and cook another minute or two, until vegetables have softened somewhat. Remove vegetables to a bowl and set aside.
- Add the remaining tablespoon of oil to the saute pan. Add chicken and cook until browned on all sides. Add to bowl with vegetables.
- Deglaze the pan with a few tablespoons of chicken broth and then add the goat cheese. Stir until the goat cheese melts, adding the remaining chicken broth.
- Add chicken and vegetables back to the pan and stir until coated. Heat until bubbling and cook another few minutes, until the pasta is done.
- Measure out 1/4 c. of the pasta cooking water and set aside. Drain pasta and add to the saute pan. Toss with tongs until well coated and let cook for two minutes. If the sauce looks thick and stickier, add the cup of pasta water and cook a further two minutes, until the sauce is silky and coats the pasta well.