Orecchiette Pasta with Chicken and Goat Cheese

For the last 2 months we’ve been having a particular chicken dish at least once a week and still love it, haven’t gotten tired of it at all.

Here’s what we’ve been making - Orecchiette Pasta  with Chicken and Goat Cheese.    It’s pretty simple to make and real tasty.  We first had this dish at the Nordstrom’s Bistro at Easton back in 2003 or so.  It was a simple, almost elegant dish with a lot of flavor, and was the first time we had had goat cheese.  A few years later, I saw goat cheese in the grocery store, remembered that dish and decided to recreate it at home.  It turned out to not be a difficult task at all.  Here’s how I do it:

Ingredients (for 3 servings):

Orecchiette Pasta , 8 oz.  (Reserve a ½ cup of the cooking water!)

Chicken broth, ½ cup

Goat cheese, 4 oz. (I’ve been using Kroger Private Select crumbles, < $3)

Mrs. Dash® Tomato Basil Garlic Seasoning Blend

2 boneless skinless chicken breast halves (about 1 lb)

Salt

Pepper

Garlic powder

Cayenne pepper

Paprika

Method:

Season the chicken breasts on both sides with salt, pepper, garlic powder, cayenne and paprika.

Cook the pasta according to the package directions.  When done, reserve ½ cup of the pasta water.

While the pasta is cooking,:

Spray a non-stick 10 – 12 inch pan with an oil spray, heat over medium low heat.

Place the chicken breasts in the pan and cover, cook for 6 minutes.

Turn the chicken over and cook for 6 more minutes, covered.

Set the chicken aside to rest for a couple of minutes, then slice into about ½” thick slices, cut those slices in half to make bite sized pieces.  Reserve the juices.

Heat the chicken broth to boiling

Into each of the three pasta bowls, add a couple of tablespoons of the goat cheese, and sprinkle with some Mrs. Dash.

Spoon about 2 oz. of hot broth and a couple of tablespoons of the reserved pasta cooking water into each of 3 pasta bowls over the goat cheese. 

Top the cheese broth with a third of the pasta, the a third of the chicken.

Sprinkle with a bit more of the goat cheese and serve.

Mix it all up in the bowl and dig in!

 (pictures soon)

Enjoy,

Lorence

Jalapeno cheddar chicken sausage in spicy cilantro alfredo with penne

On my most recent weekly shopping excursion to Kroger, I bought some jalapeño cheddar chicken sausage thinking I could make some sort of pasta dish with it.  Tonight I did just that, and I have to admit, it turned out amazingly good - jalapeño cheddar chicken sausage in a spicy cilantro Alfredo.

I based the sauce on this recipe with more than a few twists: jalapeño cheddar chicken sausage http://allrecipes.com/recipe/quick-and-easy-alfredo-sauce/

Remember, save any liquid that remains in the pan after cooking the sausage, you'll need it for the sauce!

Ingredients I used:

Pan dripping/cilantro/garlic/chili pepper mixture

¼ cup butter

3 ounces cream cheese

1 teaspoon garlic powder

½ cup half & half

1 ounce heavy cream

3 ounces 2% milk

3 ounces grated Parmesan cheese

3 ounces Mexican cheese mixture (http://www.sargento.com/products/5/sargento-fancy-shredded-4-cheese-mexican-cheese/)

1/8 teaspoon fresh coarsely ground black pepper

½ pound penne pasta

1 can (4 ounce) green chilies

2 cloves garlic

1/8 teaspoon cayenne pepper

¼ cup chopped fresh cilantro + 2 Tablespoons chopped cilantro for garnish

4 links jalapeño cheddar chicken sausage (about a pound)

What I did:

           - In a large pan over medium low heat, brown the sausage on all sides. 

           -  Add ½ cup of water to the pan and cover, lower the heat to low and let simmer for 5 minutes. 

3         -  Remove the sausage to a plate and cover to keep warm. 

        RESERVE ANY LIQUID STILL IN THE PAN!!!

           -  Scrape fond from the bottom of the pan and put all of the pan drippings into a food processor 

           -  Add to the food processor bowl: green chilies, ¼ cup cilantro, cayenne, garlic cloves

          - Start the penne, cook per package directions. 

          While the water comes to a boil…

          - Run the processor  until the ingredients are  blended smooth.

          - Pour the mixture back into the pan with the heat on medium-low.

          - Add the butter to the pan and whisk until melted

         -  Add the cream cheese, whisk until melted and blended

         -  Add the garlic powder, whisk until blended.

         -  Add the black pepper and whisk…

         -  Slowly Add all of the dairy while whisking  and blending it together

         -  Add the cheeses, whisk to melt and blend.  Keep whisking and stirring.  Do not let it get too hot, as it could break.  As you stir, it will thicken up, too.

         - Slice the sausage, about ½ inch thick.

         - When the penne is al dente, drain it off and place it into the pan with he sauce, add the sausage and stir it all together.

         - Serve, garnished with cilantro and with a sourdough bread side.

          I have one photo of the dish, not a very good one.  It tasted way better than the photo lets on!  The family devoured it.  It was very rich, thick, creamy and spicy- delicious!

Jalapeño cheddar chicken sausage in a spicy cilantro Alfredo with penne

 

        Enjoy,

        Lorence