Pasta With Chèvre And Chicken

• 4-5 ounces Chevre
• 1 pound cooked boneless skinless chicken breast
• 1 pound farfalle or similar pasta
• 16 ounces Caned Tomatos
• 3 - 4 cloves of garlic minced
• 6 fresh basil leaves choped
• 3/4 cup dry white wine
• 3/4 cup chicken stock or pasta water
• Sea salt and black peper
• 1 tablespoon olive oil

1. Boil salted water and cook the pasta al dente. Shock in cold water to hold the pasta if you are not ready for it.
2. In a large skillet or Dutch oven add the oil and garlic and cook over medium heat until the garlic blooms. 1-2 minutes. Add a few twists of black pepper from a mill to suit your tastes.
3. Add the tomatoes and the juice to the pan. Break them up with a wooden spoon into large chunks. Increase the heat to medium high and reduce the liquid until almost dry.
4. Add the chicken stock / pasta water, white wine and chicken (cut into 2' long strips) to the pan. Scrape up any bits of fond that have formed. Cook for 5 minutes. Use your judgment at this time on your burner setting. You want to reduce the sauce only by 25% at this point. Add more stock and wine if you over do it.
5. Add the cheese and stir into the pan. Stir gently for 2-3 minutes to melt the cheese into the sauce. At this time season to taste. Add the pasta to the pan and stir to coat evenly. Please note I never end up using the full pound of the pasta, just most of it.
6. Plate the pasta and garnish with the basil. Serve with bread.

chuevre, chicken breast, pasta, tomatos, garlic, fresh basil, white wine, chicken, salt, olive oil

Taken from food52.com/recipes/11590-pasta-with-chevre-and-chicken (may not work)