Mmmm.... goat cheese! Its become one of my new favorite cheese to use while cooking because it's lower in fat, calories and cholesterol than cheeses made with cow's milk. It also has a very creamy texture and, while not used in this recipe, it 's versatile and pairs well with may different flavors like honey and berries.
The amount of veggies you use will depend on your personal taste. You can see the amounts suggested by reading the original recipe from gimme some oven here. Something that I would like (or you can do it for me!) is trying this recipe with broccolini instead of asparagus.
Ingredients:
1 lb pasta (I like farfalle)
2 tbs olive oil, divided
2 boneless, skinless chicken breasts, halved
Salt and pepper
1 shallot, minced
6 garlic cloves, minced
1 bunch (12 oz) asparagus, cut into 1" pieces
8 oz fresh baby bella mushrooms, slivered
8 oz goat cheese
1/3 cup milk
1/2 cup Parmesan cheese, divided
1 cup reserved pasta water
Directions:
Bring a large pot of water to a boil and salt generously. While the water comes to a boil, season the chicken with salt and pepper on both sides. Heat 1 tbs of olive oil in a very large skillet over medium-high heat. Add the chicken and cook until golden and fully cooked through, flipping only once (about 8 minutes total). Transfer chicken to a cutting board, chop into bite sized pieces, and set aside. Add remaining olive oil to the skillet and add the shallot. Saute for 2 minute, then add mushrooms and asparagus. Saute for 4-6 minutes or until asparagus and mushrooms have softened. Add garlic and cook for 1-2 minutes until fragrant. Set aside. In a medium mixing bowl, add the goat cheese, milk, 1/4 cup Parmesan and 1/2 cup reserved pasta water. Whisk util combined, the hot pasta water should hep melt the goat cheese. Once the pasta is cooked and drained, add it to the skillet with veggies and mushrooms, add the chicken, then the goat cheese sauce, tossing to combine. You can add more past water if the sauces is too thick. Top with the remaining Parmesan and freshly ground black pepper (optional).
Recipe from Gimme Some Oven.