Tuesday, April 20, 2010

Creamy Goat Cheese Pasta with Sundried Tomatoes and Chicken

I had some goat cheese sitting my refrigerator and was not sure what to do with….but I knew I wanted to make a meal out of it. This dish would also be good with some chickpeas in place of the chicken.


5 ounces goat cheese log, crumbled
½ cup sundried tomatoes in oil, drained and chopped
¾ pound chicken, cooked and chopped
3/4 pound angel hair pasta*
reserved pasta water
salt and pepper


Boil pasta in salted water. When pasta is done remove from water into a serving and reserve your pasta water.

While the pasta is still warm sprinkle in the goat cheese and stir. Add in some reserved pasta water (about a ¼ cup at a time) and until the pasta a nice consistency and the goat is mixed in thoroughly. (I used about a cup of pasta water total).

Toss in the warm chicken and sundried tomatoes. Season with salt and pepper and serve.

*The pasta amount stated about is only an approximate amount. I was using up two boxes that had already been opened.

One year ago: Salsa Chicken

1 comment:

  1. I LOVE goat cheese sauce - so easy and delicious!