Monday, May 17, 2010

Working Mom's Recipe of the Week

Goat Cheese Pasta
Servings = 6
Time = 30 min

1 lb linguine pasta
2 boneless, skinless chicken breasts
1 shallot, diced
1 garlic head, diced
2 T olive oil
8 oz Cherve (goat cheese), broken up
1 bunch baby spinach, washed and trimmed
1 small bunch basil, washed and trimmed
salt and pepper to taste

Prepare pasta according to package dirrection, omitting the oil. Meanwhile, in a large skillet, heat 1 T olive oil over medium-high heat. Between two sheets of heavy plastic pound the chicken to 1/2 inch thick. Cook in skillet until brown on each side and done through. While chicken is cooking, in a sauce pan, heat remaining olive oil over medium heat. Saute shallots and garlic for 2 minutes. Remove from heat and add Cherve - stir until cheese is melted and keep warm.

When chicken is done, remove from pan and cut into bite sized pieces. Add spinach to the pan and wilt.

Drain pasta. Mix all ingredients, including basil, salt and pepper, in a larbe bowl.

Notes: To make vegetarian, omit the chicken and add any other veggies (e.g. mushrooms, carrots)

From: Fast and Fresh magazine

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