Hurricane Irene Special - Tarragon White Wine Chicken With Goat Cheese Pasta

  1. Pre-heat oven to 375 degrees Fahrenheit.
  2. Prepare the pasta: in a medium saucepan, heat the 1/2 cup soft goat's milk cheese over medium low heat. Add in aged goat's cheese. Stir until melted and completely blended. Remove from heat. Add cooked pasta (prepared according to package's directions) directly to melted cheese mixture. Pepper to taste. Stir until combined. Pour cheesy pasta into a bread baking dish (this is the perfect size for two people) and set aside.
  3. Prepare chicken: Oil a casserole dish/baking pan with 2 tbs. olive oil. Place chicken breasts on oiled surface, and flip a few times to coat completely. Set aside for a moment.
  4. In small bowl, combine onion, tarragon, garlic, white wine, sea salt, and pepper. Pour herb mixture over oiled chicken breasts.
  5. Place both pasta and chicken in oven at the same time. Cook for 25 minutes, or until chicken and cheese on pasta are both browned, and chicken is not pink on the inside.
  6. Remove, let cool for about 3 minutes, and serve with some leafy greens.

tarragon, skinless, extra virgin olive oil, yellow onion, tarragon, garlic, white wine, salt, pepper, pasta, pasta shells, boucheron, grated aged, pepper

Taken from food52.com/recipes/14192-hurricane-irene-special-tarragon-white-wine-chicken-with-goat-cheese-pasta (may not work)

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