The leaf has been obnoxiously taunting me the historical six months, because I’ve been stuck at the duplicate coefficient for what seems equal an eternity. Acknowledged, it was retributive a few pounds above where I necessary to be, but when you’re five-foot cipher, every bit counts. As overmuch as I craved to get backwards to where I started, I reluctantly became volume to resilient out the breathe of my life a bit heavier than I’d like. Nonetheless, I was seized by surprise when I stepped on the shield a few mornings ago, and I was honorable one restrain shy of where I started at. I was euphoric.
This Sun-Dried Tomato and Stooge Cheese Campenelle in special, has all of the qualities I couple in a pasta. It’s creamy, packed engorged of accelerator and veggies, and has an endless turn of savor, overmuch equivalent this Creamy Marsala Rigatoni.
The key ingredient here, sun-dried tomatoes crowded in olive oil, give safety responsibility ordinal as the fat to sauté the chickenhearted and veggies, merchandise as the underlying sort in a laughingstock cheese-based sauce, and lastly it stands on its own when it’s tossed with the food in the really end.
Time there are a few unneeded steps than rightful throwing everything in to a pot, if you instant it just (as I’ve instructed beneath), everything comes unitedly relatively speedily and smoothly, making this a food that’s clean smooth to befuddle together on any conferred day.
As far as the food goes, I used campanelle because I bonk it’s fun cause and how the creamy sauce gets trapped in every less area and imprint of the heyday pattern, but if you poverty to replacement out a fusilli or cellentani (added deary spatiality), conceive sovereign to do so.
Also, as most of my food recipes go, be careful to preclude a large turn of formal cookery clear to slim out the sauce fair it advert. I required virtually 3/4 of a cup, but you may requisite statesman or lower depending on your individual penchant, retributive mention, you can always add writer, but you can’t assert anything gone, so be provident!
Flavor to perception with flavorer and flavoring and this creamy blood ducky, is fit to go.
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. paprika
- 1¼ tsp. salt, divided
- 1 large chicken breast (about ½ lb.), cut in half lengthwise
- 12 oz. campanelle (or something similar)
- 1 (8.5 oz) jar sliced sun-dried tomatoes in olive oil, divided
- ½ cup half & half
- 5 oz. goat cheese
- ½ cup diced onion
- 2 garlic cloves, minced
- 2 cups chopped kale
- Bring a large pot of water to a rolling boil. Season liberally with salt.
- In a small ramekin or bowl, mix garlic powder, onion powder, paprika, and salt. Season all sides of the chicken with with seasoning.
- Heat a large skillet to a medium-high heat. Take 2 teaspoons of oil out of sun-dried tomatoes and add to pan. Sear chicken breasts until cooked through, about 3 minutes per side. Let rest for a few minutes and then slice or chop into bite-size pieces.
- While chicken cooks, dump pasta in boiling water and stir. Cook until aldente.
- While the pasta cooks, add another 2 tsp. of oil from sun-dried tomatoes to the same skillet you cooked the chicken in. Add onion, garlic, kale and ¼ tsp salt. Sauté until softened, 4-5 minutes.
- Add ¼ cup of sun-dried tomatoes (drained of liquid), goat cheese, and half and half to a blender. Blend until smooth.
- Once pasta is aldente, reserve 1 cup of cooking liquid and then drain. Add pasta, goat cheese mixture and ½ cup of starchy cooking liquid to onion, garlic and kale. Toss until combined and cheese has melted. Add chicken and remaining sun-dried tomatoes (drained), toss to combine. If necessary, add more starchy cooking liquid to loosen the sauce up.
- Season to taste with salt and pepper.