Pasta With Goat Cheese, Chicken, Asparagus and Mushrooms
- Yield 4
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Pasta With Goat Cheese, Chicken, Asparagus and Mushrooms is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 pound (16 ounces) pasta (I used farfalle)
- 2 tablespoons olive oil, divided
- 2 boneless skinless chicken breasts
- salt and freshly-ground black pepper
- 1 shallot, peeled and minced
- 6 cloves garlic, peeled and minced
- 1 bunch (about 1 pound) asparagus, cut into bite-sized pieces, ends trimmed off
- 16 ounces (2 cartons) fresh baby bella or white button mushrooms, halved
- 8 ounces goat cheese
- 1/3 cup milk
- 1/2 cup freshly-grated Parmesan cheese, divided
Method
Leave the pasta al dente in a large stockpot of generously-salted water, according to package instructions. Once the pasta is nearly ready, scoop out 1 cup of pasta water and reserve it on the side (the cook will use it later). Then pour off the pasta and keep nearby. (<– For ideal timing, It is worth adding the pasta to the boiling water around the time you begin cooking the asparagus and mushrooms.)
While the pasta water is heating, season the chicken breasts on both sides with salt and freshly-ground black pepper. In a large saute pan, heat 1 tablespoon olive oil over medium-a hot burner. Tip in the chicken and cook for 6-8 minutes (flipping halfway through) until both sides are golden, and the center is cooked through and no longer pink. Move chicken to a clean cutting board, and keep nearby. Tip in the remaining 1 tablespoon olive oil to the hot pan, and add the shallot. Cook for 2 minutes, st
In a separate small mixing bowl, add the goat cheese, milk, 1/4 cup Parmesan and 1/2 cup of the reserved hot pasta water. Beat until combined.
Once the pasta is cooked and drained, immediately add the chicken, vegetable mixture and the goat cheese sauce to the pasta, and toss to combine. If the sauce is too thick, you can mix in an extra 1/4 to 1/2 cup of the reserved hot pasta water to thin it out. Otherwise, serve while it is hot, garnished with extra Parmesan and black pepper, if desired.
