Rotini with Chicken, Chèvre and Red Peppers

by katerina on October 17, 2013

Red Pepper, Goat Cheese, Chicken Pasta-8

Are you a lover of goat cheese? Try this easy pasta which pairs chèvre with red peppers for some sweetness, plus a bit of fennel to give it that secondary dimension. This recipe can easily be made ahead and reheated with a bit of butter and milk.

Rotini with Chevre

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Rotini with Chicken, Chevre and Red Peppers

(serves 6)

1 tablespoon olive oil
2 chicken breasts, chopped into bite sized pieces
1 tablespoon lightly ground fennel seeds
salt and pepper
2 red peppers, diced
1/2 onion, diced
2 tablespoons flour
1 cup white wine
1 cup milk
1 bay leaf
a handful fresh parsley, finely minced
1/2 cup chèvre
500g pasta

1. Heat a medium sized heavy pot to medium high heat. Add the tablespoon of oil and the chicken. Sprinkle chicken with salt, pepper and fennel seeds. Brown and then remove from the pot.

2. While chicken is cooking, boil a big pot of water for pasta and cook according to package directions. Drain and run under cool water to stop the cooking.

3. Add in the peppers and onion and sweat until soft. Stir in the flour and cook for 2 minutes. Stir in the white wine and bring to a simmer. Simmer for 5 minutes to cook off the alcohol then stir in the milk.

4.. Stir in the bay leaf and parsley and return the chicken to the pot. Simmer gently for 15 minutes or until thickened. Stir in half of the goat cheese until completely dissolved. Now toss with the pasta. Taste for seasoning and adjust as necessary.

5. If you want to make ahead, put into a casserole and layer with remaining goat cheese. Refrigerate and when ready to serve place back in the oven at 350F for 20 minutes. If serving immediately toss with remaining goat cheese and serve.

Prep Time: 5 minutes | Cooking Time: 35 minutes | Total Time:40 minutes
Calories(approximate per serving): 500

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