Creamy Goat Cheese and Sun-Dried Tomato Pasta
The scale has been obnoxiously taunting me the previous six months, simply due to the fact I’ve been caught on the identical weight for what appears like an eternity. Granted, it was only a quantity of kilos above the place I had to be, but while you’re five-foot nothing, each bit counts. As a lot as I wished to get again to the place I started, I reluctantly grew to become content material to reside out the relaxation of my days a little bit heavier than I’d like. However, I was taken with the aid of way of marvel while I stepped on the dimensions a quantity of mornings ago, and I was only one pound shy of the place I began at. I was elated.
Creamy Goat Cheese and Sun-Dried Tomato Pasta
And then…I made this pasta, and now I’m avoiding stepping on the dimensions for worry I could must shed a quantity of tears of sadness while I see the quantity creep in to my vision.
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Luckily, ignorance is bliss. Plus, a life with out pasta, isn’t a life I desire to live.
Creamy Goat Cheese and Sun-Dried Tomato Pasta
This Sun-Dried Tomato and Goat Cheese Campenelle in particular, has all the qualities I love in a pasta. It’s creamy, packed filled with protein and veggies, and has an endless quantity of flavor, a lot like this Creamy Marsala Rigatoni.
The key aspect here, sun-dried tomatoes packed in olive oil, supply triple responsibility first simply due to the fact the fats to sauté the chook and veggies, moment simply due to the fact the underlying taste in a goat cheese-based sauce, and finally it stands on its own while it’s tossed with the pasta within the very end.
While there are a quantity of further steps than simply throwing everything in to a pot, in case you happen to time it proper (as I’ve told below), everything comes collectively relatively fast and smoothly, making this a pasta that’s quite simple to throw collectively on any given day.
Creamy Goat Cheese and Sun-Dried Tomato Pasta
As far simply due to the fact the pasta goes, I used campanelle simply due to the fact I love it’s fun form and how the creamy sauce will get trapped in each little corner and cranny of the flower shape, but when you happen to desire to replace out a fusilli or cellentani (another favourite shape), really experience unfastened to do so.
Also, as most of my pasta recipes go, be certain to keep a beneficiant quantity of starchy cooking liquid to thin out the sauce simply it touch. I wished about 3/4 of a cup, but you'll need further or an awful lot less depending in your private preference, simply remember, you'll be able to all the time upload more, but you can’t take one thing away, so be careful!
Season to style with salt and pepper and this creamy household favorite, is capable to go.
Creamy Goat Cheese and Sun-Dried Tomato Pasta
5.0 from 1 reviews
Creamy Goat Cheese and Sun-Dried Tomato Pasta
prep time
20 mins
cook time
30 mins
total time
50 mins
Author: Nicole ~ Cooking for Keeps
Serves: 6
INGREDIENTS
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. paprika
1¼ tsp. salt, divided
1 big chook breast (about ½ lb.), cut in half lengthwise
12 oz. campanelle (or one thing similar)
1 (8.5 oz) jar sliced sun-dried tomatoes in olive oil, divided
½ cup half & half
5 oz. goat cheese
½ cup diced onion
2 garlic cloves, minced
2 cups chopped kale
Get Ingredients Powered with the aid of way of Chicory
INSTRUCTIONS
Bring a big pot of water to a rolling boil. Season liberally with salt.
In a small ramekin or bowl, blend garlic powder, onion powder, paprika, and salt. Season all aspects of the chook with with seasoning.
Heat a big skillet to a medium-high heat. Take 2 teaspoons of oil out of sun-dried tomatoes and upload to pan. Sear chook breasts till cooked through, about 3 minutes per side. Let relaxation for a quantity of minutes after which slice or chop into bite-size pieces.
While chook cooks, unload pasta in boiling water and stir. Cook till aldente.
While the pasta cooks, upload one other 2 tsp. of oil from sun-dried tomatoes to the identical skillet you cooked the chook in. Add onion, garlic, kale and ¼ tsp salt. Sauté till softened, 4-5 minutes.
Add ¼ cup of sun-dried tomatoes (drained of liquid), goat cheese, and half and half to a blender. Blend till smooth.
Once pasta is aldente, reserve 1 cup of cooking liquid after which drain. Add pasta, goat cheese combination and ½ cup of starchy cooking liquid to onion, garlic and kale. Toss till blended and cheese has melted. Add chook and last sun-dried tomatoes (drained), toss to combine. If necessary, upload further starchy cooking liquid to loosen the sauce up.
Season to style with salt and pepper.
FULL ARTICLE >>>>>>>>
Creamy Goat Cheese and Sun-Dried Tomato Pasta
And then…I made this pasta, and now I’m avoiding stepping on the dimensions for worry I could must shed a quantity of tears of sadness while I see the quantity creep in to my vision.
Reader Favorites from Cooking for Keeps!
Pause
Unmute
Remaining Time -0:35
Fullscreen
Luckily, ignorance is bliss. Plus, a life with out pasta, isn’t a life I desire to live.
Creamy Goat Cheese and Sun-Dried Tomato Pasta
This Sun-Dried Tomato and Goat Cheese Campenelle in particular, has all the qualities I love in a pasta. It’s creamy, packed filled with protein and veggies, and has an endless quantity of flavor, a lot like this Creamy Marsala Rigatoni.
The key aspect here, sun-dried tomatoes packed in olive oil, supply triple responsibility first simply due to the fact the fats to sauté the chook and veggies, moment simply due to the fact the underlying taste in a goat cheese-based sauce, and finally it stands on its own while it’s tossed with the pasta within the very end.
While there are a quantity of further steps than simply throwing everything in to a pot, in case you happen to time it proper (as I’ve told below), everything comes collectively relatively fast and smoothly, making this a pasta that’s quite simple to throw collectively on any given day.
Creamy Goat Cheese and Sun-Dried Tomato Pasta
As far simply due to the fact the pasta goes, I used campanelle simply due to the fact I love it’s fun form and how the creamy sauce will get trapped in each little corner and cranny of the flower shape, but when you happen to desire to replace out a fusilli or cellentani (another favourite shape), really experience unfastened to do so.
Also, as most of my pasta recipes go, be certain to keep a beneficiant quantity of starchy cooking liquid to thin out the sauce simply it touch. I wished about 3/4 of a cup, but you'll need further or an awful lot less depending in your private preference, simply remember, you'll be able to all the time upload more, but you can’t take one thing away, so be careful!
Season to style with salt and pepper and this creamy household favorite, is capable to go.
Creamy Goat Cheese and Sun-Dried Tomato Pasta
5.0 from 1 reviews
Creamy Goat Cheese and Sun-Dried Tomato Pasta
prep time
20 mins
cook time
30 mins
total time
50 mins
Author: Nicole ~ Cooking for Keeps
Serves: 6
INGREDIENTS
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. paprika
1¼ tsp. salt, divided
1 big chook breast (about ½ lb.), cut in half lengthwise
12 oz. campanelle (or one thing similar)
1 (8.5 oz) jar sliced sun-dried tomatoes in olive oil, divided
½ cup half & half
5 oz. goat cheese
½ cup diced onion
2 garlic cloves, minced
2 cups chopped kale
Get Ingredients Powered with the aid of way of Chicory
INSTRUCTIONS
Bring a big pot of water to a rolling boil. Season liberally with salt.
In a small ramekin or bowl, blend garlic powder, onion powder, paprika, and salt. Season all aspects of the chook with with seasoning.
Heat a big skillet to a medium-high heat. Take 2 teaspoons of oil out of sun-dried tomatoes and upload to pan. Sear chook breasts till cooked through, about 3 minutes per side. Let relaxation for a quantity of minutes after which slice or chop into bite-size pieces.
While chook cooks, unload pasta in boiling water and stir. Cook till aldente.
While the pasta cooks, upload one other 2 tsp. of oil from sun-dried tomatoes to the identical skillet you cooked the chook in. Add onion, garlic, kale and ¼ tsp salt. Sauté till softened, 4-5 minutes.
Add ¼ cup of sun-dried tomatoes (drained of liquid), goat cheese, and half and half to a blender. Blend till smooth.
Once pasta is aldente, reserve 1 cup of cooking liquid after which drain. Add pasta, goat cheese combination and ½ cup of starchy cooking liquid to onion, garlic and kale. Toss till blended and cheese has melted. Add chook and last sun-dried tomatoes (drained), toss to combine. If necessary, upload further starchy cooking liquid to loosen the sauce up.
Season to style with salt and pepper.
FULL ARTICLE >>>>>>>>
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