Who doesn’t love goat cheese?!

I know I do, goat cheese is one of my favorites! Last night, I decided to whip up a pasta dish that would use up most of what was left in our fridge since we will once again be leaving town for the weekend! Here’s what I ended up with: penne with roasted leeks, zucchini, mushrooms and a garlic oil creamy goat cheese sauce with pan-fried breaded chicken! You would never know I forgot to add in the arugula! Not the fastest recipe since it had a few different components, but they were all fairly easy to do! Here’s the breakdown:

Roasted Vegetables:

  • 8 ounces mushrooms, sliced
  • zucchini, diced up however you like
  • leeks, halved then cut into 1/2 inch pieces
  • 3 T good olive oil
  • salt and pepper to taste

Heat oven to 400, mix together vegetables, oil and seasonings. Spread onto one or two sheet or roasting pans depending on how many veggies you have. You want them to be in one layer, no overlapping or they will steam instead of roast and you won’t get that caramelization you want when roasting! Roast for 15-20 minutes, flip over and roast another 15 or so minutes until golden and caramelized! Set aside when done.

Chicken:

  • One package chicken tenders, diced into chunks
  • 2 eggs, beaten
  • 1/2 to 3/4 cup Italian seasoned bread crumbs
  • 1/4 cup Parmesan cheese
  • salt and pepper to taste
  • olive oil to coat bottom of pan

Put beaten eggs in one bowl and bread crumbs and parm in another. Salt and pepper chicken, then coat chicken with egg then bread crumbs, egg then bread crumbs again. (You do not have to do a second coat if you don’t care for a lot of breading or just want a light breading). Heat oil in a cast iron skillet or fry pan over medium heat until hot. Add chicken, working in batches if necessary until cooked through, turning once.

Garlic Oil Sauce:

  • 1/3 to 1/2 cup good olive oil
  • 4 cloves garlic
  • red pepper flakes to taste
  • salt and pepper to taste

Heat oil in small fry pan until hot. Remove from heat and add in garlic. Let cook for a few seconds to brown the garlic then add to drained pasta (that you cooked while doing all of the other various tasks for this dish, and save at least a cup of the heavily salted pasta water in case you need it later), immediately followed by adding the goat cheese while the oil and pasta are still hot so that the goat cheese can melt. Toss until goat cheese melts, adding in roasted vegetables, chicken, Parmesan cheese and pasta water if needed to thin out sauce! (This is also where you would add the arugula or spinach if using and you did not forget)! Top with more parm and eat up!

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About valuptuousvittles

I am a chiropractor with a passion for eating, baking and wine! It seems that my life is consumed by food, whereas most people eat to live, I live to eat!

Posted on August 2, 2012, in Uncategorized. Bookmark the permalink. Leave a comment.

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