Chicken With Goat Cheese Vinaigrette And Pasta Recipes

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GOAT CHEESE VINAIGRETTE



Goat Cheese Vinaigrette image

This goat cheese dressing is rich and tangy and extremely quick.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 4

1/4 cup cider vinegar
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 tablespoons fresh goat cheese, at room temperature

Steps:

  • Whisk the vinegar and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper. Stir in the goat cheese.

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS



Balsamic Goat Cheese Stuffed Chicken Breasts image

I made this up and my husband and kids loved it!

Provided by Amber Maechler

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 5

1 teaspoon olive oil
1 shallot, finely diced
1 cup balsamic vinegar
2 skinless, boneless chicken breast halves
2 ounces goat cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
  • Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
  • Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
  • Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 339.5 calories, Carbohydrate 23.5 g, Cholesterol 83.2 mg, Fat 13.5 g, Fiber 0.2 g, Protein 30.1 g, SaturatedFat 6.9 g, Sodium 229.5 mg, Sugar 19.2 g

ONE-POT CHICKEN, BACON, AND GOAT CHEESE PASTA RECIPE BY TASTY



One-Pot Chicken, Bacon, And Goat Cheese Pasta Recipe by Tasty image

Here's what you need: chicken thighs, bacon, asparagus, red onion, garlic, chicken broth, milk, fusilli pasta, goat cheese, sun-dried tomato, salt, pepper

Provided by Matthew Johnson

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 lb chicken thighs, boneless, with skin on
½ lb bacon, chopped
1 lb asparagus, trimmed and chopped
1 red onion, diced
4 cloves garlic, minced
6 cups chicken broth
1 cup milk
1 lb fusilli pasta
8 oz goat cheese
½ cup sun-dried tomato, chopped
salt, to taste
pepper, to taste

Steps:

  • In a large pot on medium-high heat, add bacon. Cook until the fat has rendered and the bacon is crispy. Remove bacon from pot and set aside. Leave bacon fat in pan.
  • Season chicken with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.
  • Add the red onion, asparagus, and garlic to the pot and until the asparagus is almost tender. Remove from pot.
  • Add the pasta and chicken broth to the pot.
  • Bring to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.
  • When the pasta is almost tender. Lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and sun-dried tomatoes. Stir to incorporate.
  • Add the chicken back to the pot. Sprinkle with chopped parsley and bring to the table to serve.
  • Enjoy!

Nutrition Facts : Calories 1605 calories, Carbohydrate 131 grams, Fat 88 grams, Fiber 5 grams, Protein 64 grams, Sugar 21 grams

CHICKEN & GOAT CHEESE SKILLET



Chicken & Goat Cheese Skillet image

My husband was completely bowled over by this on-a-whim goat cheese and chicken skillet meal. I can't wait to make it again very soon! -Ericka Barber, Eureka, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
1 cup cut fresh asparagus (1-inch pieces)
1 garlic clove, minced
3 plum tomatoes, chopped
3 tablespoons 2% milk
2 tablespoons herbed fresh goat cheese, crumbled
Hot cooked rice or pasta
Additional goat cheese, optional

Steps:

  • Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-6 minutes. Remove from pan; keep warm., Add asparagus to skillet; cook and stir over medium-high heat 1 minute. Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken. Serve with rice. If desired, top with additional cheese.

Nutrition Facts : Calories 251 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 447mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN WITH BALSAMIC TOMATO SAUCE AND GOAT CHEESE



Chicken With Balsamic Tomato Sauce and Goat Cheese image

Make and share this Chicken With Balsamic Tomato Sauce and Goat Cheese recipe from Food.com.

Provided by Dwynnie

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 lb bacon, cut into 1/2 inch pieces
1 small onion, thinly sliced
2 garlic cloves, minced
1 (14 1/2 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes
1 -2 tablespoon dried oregano
1 -2 tablespoon dried basil
2 -3 tablespoons dried parsley flakes
1/4 cup balsamic vinegar
1 tablespoon sugar
4 ounces goat cheese, crumbled
4 boneless skinless chicken breasts

Steps:

  • Preheat the oven to 350°F.
  • Cook the bacon until some of the fat is rendered and add the onions. Cook until the bacon is crispy and the onions are just caramelized. Add the garlic and cook for another 30 seconds to 1 minute.
  • Remove the pan from the burner. Add the cans of tomatoes, the oregano, basil, parsley, balsamic vinegar, and sugar to the bacon, onions, and garlic. Mix to blend well. (Sauce can be prepared ahead of time and saved in the refrigerator).
  • Put the chicken in a glass baking dish. Pour the sauce over the chicken.
  • Bake for 30 minutes.
  • Sprinkle the goat cheese over the chicken and bake for another 30 minutes.
  • Serve over pasta with the sauce.

Nutrition Facts : Calories 460.1, Fat 24.9, SaturatedFat 10.9, Cholesterol 117.2, Sodium 668.9, Carbohydrate 21.6, Fiber 4.2, Sugar 9.8, Protein 37.8

PASTA AND CHICKEN WITH GOAT CHEESE



Pasta and Chicken With Goat Cheese image

Make and share this Pasta and Chicken With Goat Cheese recipe from Food.com.

Provided by Dancer

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces fusilli
3/4 lb zucchini, cut into 1/4 by 2 inch strips
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon basil
1 lb boneless chicken breast, pounded to 1/4 inch thickness
1 tablespoon olive oil
4 ounces goat cheese, crumbled
1 pint cherry tomatoes
1 tablespoon balsamic vinegar

Steps:

  • Cook pasta according to package instructions.
  • When the pasta has 4 minutes left to cook, add the zucchini to the pot.
  • Before draining the pasta, scoop out and reserve 1/4 cup of the cooking water.
  • Meanwhile, combine the flour, salt, pepper, garlic powder, oregano and basil on a plate.
  • Dredge the chicken thoroughly in the mixture.
  • Heat the oil in a large nonstick skillet over medium high.
  • Add the chicken and cook 4 minutes on each side, or until cooked through.
  • Transfer the chicken to a cutting board and slice on the diagonal into 1/4-inch-wide strips.
  • Add the crumbled goat cheese to the cooked pasta and toss thoroughly.
  • Add the reserved cooking water, chicken, cherry tomatoes and balsamic vinegar and toss thoroughly again.
  • Serve immediately.

Nutrition Facts : Calories 594.3, Fat 23.7, SaturatedFat 9.6, Cholesterol 95.1, Sodium 523.8, Carbohydrate 54.4, Fiber 3.8, Sugar 7, Protein 39.6

QUINOA WITH BUTTERNUT SQUASH, CHICKEN, AND GOAT CHEESE



Quinoa with Butternut Squash, Chicken, and Goat Cheese image

This recipe is a recreation of a fabulous lunch I had at a favorite restaurant in the Milwaukee, WI area. My teenagers and husband loved it too! Serve warm or cold with balsamic vinaigrette.

Provided by Karen Shay-Kubiak

Categories     Grain Side Dishes

Time 45m

Yield 6

Number Of Ingredients 11

2 large boneless, skinless chicken breasts
water to cover
1 ½ cups quinoa
1 tablespoon chicken bouillon granules
2 tablespoons butter
1 cup chopped pecans
1 small butternut squash, peeled and cut into 1/2-inch dice
1 cup sweetened dried cranberries (such as Craisins®)
1 (5.5 ounce) package crumbled goat cheese
2 tablespoons fresh parsley, or more to taste
salt and ground black pepper to taste

Steps:

  • Place chicken breasts in a saucepan; add water and bring to a boil. Lower heat to medium and simmer just until chicken breasts are no longer pink in the middle, 5 to 8 minutes. Remove chicken breasts and set aside to cool, reserving water.
  • Measure 3 cups from reserved water and discard any remaining. Pour the 3 cups water back into saucepan. Add quinoa and bouillon; return to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 15 to 20 minutes.
  • Melt butter in a large skillet over medium-high heat. Add pecans and toss until fragrant and one shade darker, about 5 minutes. Remove pecans and set aside. Add butternut squash and 2 tablespoons water to the same skillet; cook and stir until just tender, adding more water if needed, 4 to 5 minutes.
  • Chop chicken breasts into 1/2-inch pieces.
  • Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley; season with salt and pepper.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 66.9 g, Cholesterol 69.9 mg, Fat 29.1 g, Fiber 9.1 g, Protein 29.9 g, SaturatedFat 9.7 g, Sodium 419.6 mg, Sugar 20.9 g

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