If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I picked this recipe up while cooking in a small bistro in Lincoln Park in the late 1990’s. Its simplicity makes it a breeze to cook and the few ingredients don’t overpower the simple taste of the goat cheese. A good crusty pane bread is essential to this meal as you want to mop up all of the sauce. I recommend a nice low oak chardonnay high acid chardonnay to go with it.
You can substitute fresh tomatoes for the caned but you will need to boil them for a minute to remove the skins.
pound cooked boneless skinless chicken breast
pound farfalle or similar pasta
ounces Caned Tomatos
3 - 4 cloves of garlic minced
fresh basil leaves choped
cup dry white wine
cup chicken stock or pasta water
Sea salt and black peper
tablespoon olive oil
- Boil salted water and cook the pasta al dente. Shock in cold water to hold the pasta if you are not ready for it.
- In a large skillet or Dutch oven add the oil and garlic and cook over medium heat until the garlic blooms. 1-2 minutes. Add a few twists of black pepper from a mill to suit your tastes.
- Add the tomatoes and the juice to the pan. Break them up with a wooden spoon into large chunks. Increase the heat to medium high and reduce the liquid until almost dry.
- Add the chicken stock / pasta water, white wine and chicken (cut into 2’ long strips) to the pan. Scrape up any bits of fond that have formed. Cook for 5 minutes. Use your judgment at this time on your burner setting. You want to reduce the sauce only by 25% at this point. Add more stock and wine if you over do it.
- Add the cheese and stir into the pan. Stir gently for 2-3 minutes to melt the cheese into the sauce. At this time season to taste. Add the pasta to the pan and stir to coat evenly. Please note I never end up using the full pound of the pasta, just most of it.
- Plate the pasta and garnish with the basil. Serve with bread.