Chicken Farfalla with Goat Cheese Pasta Recipe
A healthy and delicious pasta dish that's easy to make
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.