This recipe for Creamy Goat Cheese Veggie Chicken Pasta came about when a creamy pasta craving hit, and we were a little low on food supplies. I took stock of what we had – chicken thighs in the freezer (that I had scooped up when they were majorly on sale), one zucchini, a few mushrooms, some sun dried tomatoes and small amounts of other vegetables. Hmmm. What else? A little goat cheese and some gluten-free pasta. I could work with that! 🙂
I’m grateful that I’m not allergic to goat’s milk (just cow’s milk). Still, I don’t use it all that often. Maybe I’m just paranoid and don’t want to push my luck (?). Or went 15 years without any milk products before realizing that, perhaps, goat milk or sheep milk may not throw my body into the same allergy misery as cow milk. Whatever the reason, it’s a special treat whenever I use goat cheese. If you’re allergic to all milks, you could leave it out and add a little dairy-free Greek yogurt instead.
Also, you can use any vegetables you have in the house for this dish. If I were to use only two, I’d pick mushrooms and sun dried tomatoes … and then add others I had on hand from there. When I’ve made this, I used onions, garlic, mushrooms, tomatoes, sun dried tomatoes, zucchini and asparagus.
I’m typically a boneless, skinless chicken breast kind of girl, but sometimes it’s nice to step out of my same-old, same-old chicken zone and opt for chicken thighs on the bone. When making this dish, you can use the same pan to cook the chicken thighs and then use the pan to saute the vegetables. I like to use two, so I’m cooking them simultaneously, saving a little time. I pan fry the chicken thighs in a medium-sized cast iron skillet and saute the vegetables and then add the sauce ingredients in a larger pan.
Any way you cook this up, I promise it’s delicious!
Pin, save it, make it! And let me know your thoughts. 🙂
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 4 chicken thighs (on the bone, with skin)
- 4 oz. noodles (gluten-free or regular)
- 1/2 cup chopped onions
- 1/2 zucchini (sliced)
- 4 cherry tomatoes, quartered
- 4 mushrooms, sliced thin
- 2 cloves garlic, minced
- 1/4 cup julienne cut sun dried tomatoes
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup almond milk, unsweetened original (or other milk)
- 2 Tbsp corn starch
- 2 oz. soft goat cheese
- 4 Tbsp olive oil (3 for chicken; 1 for veggies)
- salt and pepper for both sides of chicken thighs
Ingredients
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|
- Wash and chop the vegetables
- Add 3 Tbsp of olive oil to a cast iron skillet on medium-high heat
- Pat chicken dry; generously salt and pepper one side of the chicken; add chicken to the pan once the oil is hot (it will be shiny); place the salted/peppered side of the chicken down in the oil; then salt and pepper the side facing up; pan fry for 10 minutes on each side or until cooked through
- While the chicken is cooking, saute the onions and garlic until clear; add the zucchini, mushrooms and asparagus and saute for several minutes; add the tomatoes and sun dried tomatoes last. Add the garlic powder, oregano, pepper and salt.
- Simultaneously, bring a pot of salted water to a boil and cook the gluten-free pasta (or regular pasta) of your choice per the instructions on the package.
- Mix the milk and corn starch in a measuring cup until corn starch is fully blended; then add to the pan with the cooked veggies; next, add the goat cheese. Then add the cooked pasta. Taste and add any additional salt or pepper to your preferred taste.
- Add the cooked chicken to the top of the pan.
- Plate and enjoy!
© Kitchen Gone Rogue. www.kitchengonerogue.com
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