Description
Not only does this pasta with chicken and goat cheese taste amazing, it also only dirties one dish!
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1 pound To 1 1/2 Pounds Chicken Breasts, Cut Into Large Cubes
- 4 ounces, weight Sliced Mushrooms (I Bought Mine Pre-sliced)
- 1 can (14 1/2 Oz. Size) Diced Tomatoes
- ¼ cups White Wine
- 3 cups Chicken Broth
- 1 pound Rigatoni
- 4 cloves Garlic, Pressed
- 4 ounces, weight Log Goat Cheese
- 1-½ teaspoon Dried Basil
- ¼ cups Parmesan
Preparation
Heat a large stock pot over medium heat. Once hot, add olive oil and coat the pan. Add chicken and sliced mushrooms. Sauté for 5 minutes.
Add diced tomatoes, white wine, chicken broth, rigatoni, garlic, goat cheese, and dried basil. Stir to combine. Raise heat to high and bring to a simmer. Adjust heat, if necessary, and keep at a simmer for about 12–14 minutes or until liquid is mostly absorbed, noodles are tender, and chicken is cooked. Stir regularly.
In the last 2 minutes of cooking, stir in Parmesan. Add salt, to taste, if necessary. Let sit for about 5 minutes, so sauce has a chance to thicken. Serve immediately!
