I recently bought a spiralizer and have been enjoying zoodles (zucchini noodles) substituted for pasta butttt for a cheat meal, this chicken asparagus penne with homemade goat cheese sauce is totally worth it! I adapted this recipe from the original, adding a few of my favorite ingredients: sundried tomatoes, onion & basil. It's so flavorful and luckily makes a ton for leftovers!
1 box (16 oz) pasta (I used penne)
2 tablespoons olive oil
2 boneless skinless chicken breasts
6 cloves of garlic, peeled & minced
1 bunch asparagus, ends trimmed, cut into bite size pieces
16 oz fresh baby bella mushrooms, sliced
1 8 oz package sundried tomatos, julienne cut
1 onion, chopped
i tablespoon fresh basil, chopped
8 oz goat cheese
1/3 cup milk
1/2 cup freshly grated parmesan cheese, divided
salt & pepper to taste
Cook the pasta al dente according to package instructions. Once pasta is ready, scoop out 1 cup of pasta water and reserve to use later. Drain pasta and set aside.
In a cast iron skillet, saute the onion over high heat for about 5 minutes. Add asparagus, mushrooms and sundried tomatoes. Stir occasionally for additional 5 minutes. Add garlic and heat for 2 minutes.
We grilled the chicken breasts but you could also cook it in a pan on the stove. Cook thoroughly then slice into strips.
In a bowl, combine goat cheese, milk, 1/4 cup of parmesan and 1/2 cup of the reserved hot pasta water. Whisk until combined. If the sauce is too thick, add 1/4 to 1/2 cup of the hot pasta water.
Ina large serving bowl, mix together the pasta, chicken, veggies and sauce. Top with fresh basil & the remaining parmesan cheese. Enjoy!