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Categories:
chicken breasts penne pasta olive oil olive oil butter parsley red pepper goat cheese kosher salt tomatoes
Viewed: 96 - Published at: 9 years agoIngredients
- 4 chicken breasts, boneless, skinless, split horizontally
- 6 ounces uncooked penne pasta
- 1/2 cup olive oil
- 1 tablespoon olive oil
- 1 teaspoon butter
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon crushed red pepper flakes
- 2 ounces goat cheese, crumbled, about one half cup
- 1/4 teaspoon kosher salt and black pepper
- 1 cup tomatoes, cut in half, use grape or 1 cup cherry tomatoes
Method
- Place the chicken breasts between sheets of plastic wrap and pound with a kitchen mallet to flatten the thick end and create an even thickness. Pat dry, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Bring a pot of salted water to boil. Add the pasta, stirring so it doesn't stick, and cook as directed, about 10 to 11 minutes, and drain.
- While the pasta is cooking, heat 1 tablespoon of oil and 1 teaspoon of butter in a large skillet, over medium-low heat. Place the chicken in the skillet, smooth side down, and cook about 9 minutes, until golden underneath. Turn the chicken and spread the tomatoes around the skillet. Continue cooking, turning the tomatoes occasionally, about 6 minutes or until the chicken is done.
- Meanwhile, in a small bowl, combine 1/2 cup of the olive oil, the parsley, and crushed red pepper; fold in the goat cheese.
- Divide the pasta between plates. Top each serving with a chicken breast and some of the tomatoes. Drizzle the goat cheese dressing over the chicken and serve.
