Sundried tomato and goat cheese pasta

MAKE THIS NOW! OMG GOOD! A great recipe from my friend Angie. I sometimes make it without the chicken as a side dish and sometimes with the chicken as a main dish! Either way it is GOOOOOOD! Here is her recipe that I changed up a bit for our liking and clean eating!


Olive oil-enough for pan about 2-3 tbsp.
Garlic-I used a tbsp minced Angie used 2-3 cloves and chopped up
Salt and Pepper
1-2 lbs. boneless skinless chicken breast-broiled or baked and chopped
1 bag sun dried tomatoes, julienne sliced
4 scallions, chopped
½ cup toasted pine nuts
1 lb. bowtie or penne pasta-I used ww penne
1 6 oz. container feta, goat, or gorgonzola cheese-I used goat cheese

Warm 2 tbsp. olive oil in skillet (medium heat), dice 2-3 garlic cloves and toast in olive oil.
Cut chicken breast into nugget size pieces and add to  olive oil and garlic mixture. 
Toast pine nuts and reserve until the end. 
Chop scallions and add them to the chicken. 
Add the whole bag of sun dried tomatoes to the chicken mixture.  Salt and pepper to taste.  Let all these flavors combine over low heat. 
Meanwhile, boil your pasta, drain, but do not rinse.  Combine pasta, chicken and everything in skillet, gently toss with extra olive oil to dress.  Add toasted nuts and sprinkle with cheese, toss together into a large bowl and serve immediately as a main course or chill for a great bbq side dish!


2 Comments on “Sundried tomato and goat cheese pasta”

  1. Kim says:

    This sounds delicious! I will have to add to my weekly meals next week.

  2. thedutchgirl says:

    Found you from the Nest! My husband and I loved, loved this recipe. So quick and delicious for a weeknight.

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