BAKED GOAT CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
- Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
- While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
- Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
CHICKEN & GOAT CHEESE SKILLET
My husband was completely bowled over by this on-a-whim goat cheese and chicken skillet meal. I can't wait to make it again very soon! -Ericka Barber, Eureka, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-6 minutes. Remove from pan; keep warm., Add asparagus to skillet; cook and stir over medium-high heat 1 minute. Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken. Serve with rice. If desired, top with additional cheese.
Nutrition Facts : Calories 251 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 447mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
INSTANT POT CREAMY GOAT CHEESE PASTA
Inspired by the baked feta pasta that took the internet by storm, this recipe is similarly easy but uses creamy goat cheese and comes together in a fraction of the time, thanks to the Instant Pot®! We opted for a short, tubular pasta for this dish to capture a bit of the creamy sauce inside each piece. Top with a sprinkle of fresh basil and you have a bright and flavorful dish you'll want to make year-round.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the penne, cherry tomatoes, vegetable broth, olive oil, oregano, crushed red pepper flakes, garlic and 2 teaspoons salt to a 6-quart Instant Pot®. Stir to evenly combine; it's ok if not all of the pasta and tomatoes are fully submerged in the liquid. Place the log of goat cheese on top and in the center of the bowl.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Stir the pasta together until the tomatoes have all been crushed and the cheese is thoroughly integrated into the sauce. Spoon into serving bowls and top with the basil.
PASTA AND CHICKEN WITH GOAT CHEESE
Make and share this Pasta and Chicken With Goat Cheese recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package instructions.
- When the pasta has 4 minutes left to cook, add the zucchini to the pot.
- Before draining the pasta, scoop out and reserve 1/4 cup of the cooking water.
- Meanwhile, combine the flour, salt, pepper, garlic powder, oregano and basil on a plate.
- Dredge the chicken thoroughly in the mixture.
- Heat the oil in a large nonstick skillet over medium high.
- Add the chicken and cook 4 minutes on each side, or until cooked through.
- Transfer the chicken to a cutting board and slice on the diagonal into 1/4-inch-wide strips.
- Add the crumbled goat cheese to the cooked pasta and toss thoroughly.
- Add the reserved cooking water, chicken, cherry tomatoes and balsamic vinegar and toss thoroughly again.
- Serve immediately.
Nutrition Facts : Calories 594.3, Fat 23.7, SaturatedFat 9.6, Cholesterol 95.1, Sodium 523.8, Carbohydrate 54.4, Fiber 3.8, Sugar 7, Protein 39.6
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- Cook the pasta al dente in a large stockpot of generously-salted water, according to package instructions. Once the pasta is nearly ready, scoop out 1 cup of pasta water and reserve it on the side (we will use it later). Then drain the pasta and set aside. (<– For ideal timing, I recommend adding the pasta to the boiling water around the time you begin cooking the asparagus and mushrooms.)
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- Cook the pasta: Bring a large pot of salted water to a boil. Add in the pasta & cook to al dente according to package directions. Carefully drain & set aside.
- Preheat the broiler in your oven to its highest setting and arrange an oven rack in the highest position, right under the broiler. Place the cherry tomatoes on a small sheet pan. Drizzle with 1 teaspoon of the olive oil and season with a few pinches of salt. Toss to combine. Broil the tomatoes for 5-7 minutes, carefully shaking the sheet pan every so often, until the tomatoes are charred and burst. Remove from the oven and set aside.
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