Creamy Goat Cheese and Sun-Dried Tomato Pasta - Cooking With Nadine

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Tuesday, May 14, 2019

Creamy Goat Cheese and Sun-Dried Tomato Pasta


I’m one pound away from my pre-baby weight. ONE POUND. The scale has been obnoxiously taunting me the past six months, because I’ve been stuck at the same weight for what seems like an eternity…
I’m one pound away from my pre-baby weight. ONE POUND. The scale has been obnoxiously taunting me the past six months, because I’ve been stuck at the same weight for what seems like an eternity…

INGREDIENTS

  • 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

INSTRUCTIONS

  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.

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