Summer Sunset Meal-Cheese tortellini in a tomato, goat cheese, herb chardonnay sauce paired with broiled chicken & asparagus.
According to my husband we need to make this every week and in the words of my 21 year old "This is bussing" - So yeah, it was a success. First of all it is so easy to just pop the chicken in the oven with my @meatermade bluetooth thermometer, so I can concentrate on building my sauce! It is so easy to make a quick, from scratch sauce with tons of flavor!
Recipe:
Chicken:
Bake four large chicken breasts, topped with kosher salt, pepper, and all purpose seasoning @ 375° until internal temperature reaches 160°. Remove and let rest.
Asparagus:
Chop off dry ends of the asparagus and then place in a pan on medium heat with 1 tablespoon olive oil and a quarter cup water. Cover and steam checking on it occasionally. Cook until desired tenderness. Top with a pat of butter, salt and pepper to taste.
Pasta & Sauce:
Boil pasta to package directions in salted water.
In a separate (preferably cast-iron) pan on medium low heat:
1 tablespoon olive oil
1 cup, colorful, cherry tomatoes
5-6 cloves of garlic, finely chopped
¼ teaspoon kosher salt
½ tablespoon fresh Italian, finely chopped
½ tablespoon fresh rosemary, finely chopped
½ teaspoon fresh basil, finely chopped
2 tablespoons tomato paste
¼-½ cup pasta water
1 cup Chardonnay
4 oz plain goat cheese
Once the tomatoes have popped and the goat cheese has combined with everything and is creamy, toss cooked pasta in with the sauce. Top with a sprinkle of parmesan.
Serve and enjoy
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