Pasta and Chicken With Goat Cheese

• 8 ounces fusilli
• 34 lb zucchini, cut into 1/4 by 2 inch strips
• 3 tablespoons flour
• 12 teaspoon salt
• 18 teaspoon pepper
• 12 teaspoon garlic powder
• 12 teaspoon oregano
• 12 teaspoon basil
• 1 lb boneless chicken breast, pounded to 1/4 inch thickness
• 1 tablespoon olive oil
• 4 ounces goat cheese, crumbled
• 1 pint cherry tomatoes
• 1 tablespoon balsamic vinegar

1. Cook pasta according to package instructions.
2. When the pasta has 4 minutes left to cook, add the zucchini to the pot.
3. Before draining the pasta, scoop out and reserve 1/4 cup of the cooking water.
4. Meanwhile, combine the flour, salt, pepper, garlic powder, oregano and basil on a plate.
5. Dredge the chicken thoroughly in the mixture.
6. Heat the oil in a large nonstick skillet over medium high.
7. Add the chicken and cook 4 minutes on each side, or until cooked through.
8. Transfer the chicken to a cutting board and slice on the diagonal into 1/4-inch-wide strips.
9. Add the crumbled goat cheese to the cooked pasta and toss thoroughly.
10. Add the reserved cooking water, chicken, cherry tomatoes and balsamic vinegar and toss thoroughly again.
11. Serve immediately.

fusilli, zucchini, flour, salt, pepper, garlic, oregano, basil, chicken breast, olive oil, goat cheese, tomatoes, balsamic vinegar

Taken from www.food.com/recipe/pasta-and-chicken-with-goat-cheese-22318 (may not work)