Cooking

Chicken and Goats Cheese Pasta

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Yay!  It’s pasta day again (every day is pasta day)!

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You will need –

olive oil

500g of dried rigatoni pasta

4 cups of whipping cream

2 tbsp of chopped fresh rosemary

1 clove of garlic, crushed

8 oz of goats cheese

3 chicken breasts

salt and pepper to taste

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Put the chicken breasts on baking parchment on a tray and grill them in the oven for 20-25 minutes at 180 degrees.

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Put a large pan full of water on the hob and add a glug of olive oil and some salt.

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Once the water has started to boil, add the pasta and remember to give it a good stir to avoid the pasta sticking to the bottom, I always put the wooden spoon on top because I heard somewhere that this stops it from boiling over.  It seems to do the trick!

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You will know when the pasta is cooked by doing an old fashioned taste test

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Take the pasta off the hob once it’s cooked and drain it in a sieve or a colander.

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Meanwhile, take another pan and place it on a medium heat, add the whipping cream.

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Chop up your rosemary

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Add the rosemary, garlic and as much salt and pepper as you want!

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Your chicken should be ready by now but make sure you cut it down the middle just to check that it isn’t still pink.

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Chop the chicken into small bits

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Add the chicken and the goats cheese to the cream

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Keep an eye on the mixture as you don’t want it to get too hot and boil over

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Wait for it to thicken to the consistency that you want (if you’re too ‘type A’ to wait then you can always add a bit of flour)!

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Add the pasta to the cream and give the whole lot a good squish around so all of the pasta is coated.

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You can always top it with a bit more cheese if you’re a greedy bugger like me!

2 thoughts on “Chicken and Goats Cheese Pasta”

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