How To Make Pasta with Goat Cheese & Mushrooms
Your favorite pasta recipe tossed with the healthy flavors of asparagus and mushroom tossed with chicken and cheese for a delicious and creamy taste.
Serves:
Ingredients
- 16ozpasta
- 2tbspolive oildivided
- 2chicken breastsboneless, skinless
- salt and freshly-ground black pepper
- 1shallotpeeled and minced
- 6garlic clovespeeled and minced
- 1lbasparaguscut into bite-sized pieces, ends trimmed off
- 16ozfresh baby bellaor white button mushrooms, halved
- 8ozgoat cheese
- ⅓cupmilk
- ½cupParmesan cheese, dividedfreshly-grated
Instructions
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Cook the pasta al dente in a large stockpot of generously salted water, according to package instructions. Once the pasta is nearly ready, scoop out 1 cup of pasta water and reserve it on the side. Then drain the pasta and set aside.
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While the pasta water is heating, season the chicken breasts on both sides with salt and freshly ground black pepper. In a large saute pan, heat 1 tablespoon olive oil over medium-high heat.
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Add the chicken and cook for 6 to 8 minutes until both sides are golden, and the center is cooked through and no longer pink.
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Transfer chicken to a clean cutting board, and set aside. Add the remaining 1 tablespoon olive oil to the hot pan, and add the shallot.
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Saute for 2 minutes, stirring occasionally. Stir in the asparagus and mushrooms, and continue sauteing for another 4 to 6 minutes, stirring occasionally, until the mushrooms have softened.
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Stir in the garlic and cook for an additional 1 to 2 minutes, or until fragrant, stirring occasionally. Remove pan from heat and set aside.
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In a separate small mixing bowl, add the goat cheese, milk, 1/4 cup Parmesan, and 1/2 cup of the reserved hot pasta water. Whisk until combined.
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Once the pasta is cooked and drained, immediately add the chicken, vegetable mixture, and the goat cheese sauce to the pasta, and toss to combine.
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If the sauce is too thick, you can stir in an extra 1/4 to 1/2 cup of the reserved hot pasta water to thin it out.
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Serve immediately, garnished with extra Parmesan and black pepper, if desired.
Nutrition
- Calories: 1565.53kcal
- Fat: 65.43g
- Saturated Fat: 36.87g
- Trans Fat: 0.06g
- Monounsaturated Fat: 20.60g
- Polyunsaturated Fat: 3.60g
- Carbohydrates: 152.68g
- Fiber: 4.38g
- Sugar: 91.10g
- Protein: 91.99g
- Cholesterol: 180.03mg
- Sodium: 2390.15mg
- Calcium: 2201.59mg
- Potassium: 1063.14mg
- Iron: 5.77mg
- Vitamin A: 571.57µg
- Vitamin C: 5.96mg
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