Pasta With Goat Cheese, Chicken, Asparagus & Mushrooms
Ingredients
The pasta
The protein
-
2
pieces
boneless skinless chicken breasts
The vegetables
-
1
bunch
asparagus
-
16
ounces
fresh baby bella or white button mushrooms
-
1
piece
shallot
-
6
cloves
garlic
The sauce
-
8
ounces
goat cheese
-
⅓
cup
milk
-
½
cup
freshly-grated Parmesan cheese
The seasoning
-
2
tablespoons
olive oil
-
to taste
salt
-
to taste
freshly-ground black pepper
Instructions
- Cook the pasta in salted water until al dente, reserving 1 cup of pasta water before draining.
- Season the chicken with salt and pepper, then cook in olive oil until golden and cooked through.
- Remove the chicken and sauté shallot, asparagus, and mushrooms in the same pan.
- Add garlic and cook until fragrant.
- In a bowl, whisk together goat cheese, milk, Parmesan, and reserved pasta water.
- Combine the pasta, chicken, vegetables, and sauce, tossing to mix. Adjust sauce thickness with more pasta water if needed.
- Serve immediately, garnished with extra Parmesan and black pepper if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
500
Total fat
20g
Total carbohydrates
50g
Total protein
30g
Sodium
300mg
Cholesterol
70mg
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