Greek Style Chicken Farfalla with Goat Cheese Recipe

There are so many ways to make pasta and a favorite for me is my recipe for Chicken Farfalla with Goat Cheese.  I love goat cheese as it’s much easier to digest than cow’s milk for humans. In this garlicky creation, I have also added Kalamata olives giving it a Greek-style twist.

Enjoy this recipe

Chicken Farfalla with Goat Cheese Pasta Recipe

Rebecca Forstadt Olkowski

A healthy and delicious pasta dish that’s easy to make

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Course pasta

Cuisine Italian/Greek

Ingredients

  

• 1 Tbsp butter
• 3 Tbsp extra virgin olive oil
• 4-6 chicken breasts boneless with skin removed
• 1/2 large onion sliced thinly
• 1/2 cup sun-dried tomatoes drained from jar
• 2 cloves garlic finely chopped
• 10 Greek Kalamata olives chopped
• 1 Tbsp fresh parsley chopped
• 1 lemon freshly squeezed
• 1/2 cup dry white wine
• 4 oz Goat Cheese crumbled
• 2 Tbsp parmesan cheese grated
• salt and pepper to taste

Instructions

 

• In a skillet, saute the skinless and boneless chicken breasts in butter and olive oil over medium/high heat until lightly browned and cooked through. Chop into bite-sized pieces and set aside.
• Add sliced onion to the skillet. Saute over medium heat until translucent. (about 10 minutes) Add a little more olive oil if necessary.
• Add sun-dried tomatoes, garlic, parsley, lemon juice, white wine, and salt and pepper to skillet. Cover and saute on low for 15 minutes.
• In the meantime, cook the farfalle in a pot of boiling water according to package directions al dente.
• When the pasta is done use a slotted spoon and and add to the skillet. You can add soup ladle of pasta water to make a richer sauce. Toss to mix in ingredients and sauce.
• Add to serving plates and top with crumbled goat cheese and parmesan.

A little about Farfalla

Farfalla pasta looks like tied little bows. It originated during the 16th century in the Lombardy and Emilia-Romagna region of Italy. Some housewives were said to have invented it when they shaped some leftover pasta dough after making filled Cappelletti. It became a habit and whenever there is leftover dough, they turned the remainder into bows.

Why goat cheese?

Goat’s milk is the #1 most-produced milk in the world, although most of us in America and the West eat cow’s milk. It is popular in India, the Middle East, the Caribbean, the Mediterranean, and African regions. That is mostly because raising goats is cheaper and easier than raising cows. Goats are very gentle and are often seen in the village resident’s backyards. Small children often take care of the goats because they’re not big and dangerous like cows. When I was sailing in the Caribbean, goats were everywhere.

Goat cheese became popular in America in the mid-’90s with the trend toward the Mediterranean diet, touted as one of the healthiest diets in the world. Goat cheese and milk are lower in fat, will lower cholesterol, and is a good substitution for those allergic to cow’s milk. It is usually hormone and antibiotic-free unlike cow’s milk products produced in the States.

What are your favorite pasta shapes and ingredients? Please leave a comment below.