Saturday, August 28, 2010


The title says it all!!! My favorites..cheese, broccoli and pasta.. The goat cheese and the sweet shallots are a perfect combination. Plus, it calls for WINE!!! Is it dinner yet?


2 boneless skinless chicken breasts halved (or 4 cutlets)

2-3 cups broccoli florets (depending on how much you like)

6 oz goat cheese at room temperature, crumbled

3 tbl olive oil

1 cup dry white wine

3 tbs minced shallots

2 tbs chopped fresh basil


fresh cracked pepper

red pepper flakes

1 lb fettuccine noodles

Pour a glass for yourself while the meal is being prepared.

In a saucepan combine wine and shallots. Over high heat reduce liquid by half (about 5-6 minutes). Whisk in crumbled goat cheese and mix until smooth - my mouth is watering! Season with 1/2 tsp salt, 1/4 tsp pepper and pinch of red pepper flakes. Set aside.

Cook pasta according to package directions and reserve 1/2 cup pasta water.

If you are using chicken breasts (not cutlets) pound the chicken to about 3/4 inch thickness and season with salt and pepper. Heat 2 tbl olive oil over medium-high heat and add chicken. Saute until chicken gets a little brown and is just cooked through - don't over cook the chicken! Remove the chicken and set aside.

In the same pan, add the remaining tbl of olive oil and the broccoli and saute until broccoli is bright green, hot and still crunchy. Cut the chicken into strips.

In a serving bowl combine the pasta, goat cheese sauce, broccoli and chicken with it's juices. If it seems dry add some pasta water. Season with salt and pepper and serve in warm bowls topped with basil.

Okay, yes I am a parmesan cheese freak so I add some of that too....your choice!



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