Creamy Goat Cheese and Sun-Dried Tomato Pasta

Posted on
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


  1. Bring a large pot of water to a rolling boil. Season liberally with salt.
  2. In a small ramekin or bowl, mix garlic powder, onion powder, paprika, and salt. Season all sides of the chicken with with seasoning.
  3. 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.
  4. While chicken cooks, dump pasta in boiling water and stir. Cook until aldente.
  5. 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.
  6. Add ¼ cup of sun-dried tomatoes (drained of liquid), goat cheese, and half and half to a blender. Blend until smooth.
  7. 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.
  8. Season to taste with salt and pepper.
The leaf has been obnoxiously taunting me the historical six months Creamy Goat Cheese and Sun-Dried Tomato Pasta
pint it


Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *