Easy Chicken Pasta Dinner
We all need that go-to pasta dish, one that warms the soul as well as the tummy. This one comes courtesy of my mom (who’s one of those wonderful, “just throw in a little of this and a little of that” type of chefs) and it couldn’t be any easier.
She doesn’t write down recipes, so it’s up to me to take notes for future use. As a result, the amounts are a bit lucy-goosey. I like lots of goat cheese and sun-dried tomatoes, but if you don’t, feel free to scale back on those.
Take small tastes along the way to ensure you have the right mix of chicken stock, Clamato and goat cheese. Don’t like Clamato? You can replace it with regular tomato juice but I do think the Clamato gives it a bit of a tasty and tangy twist.
2 boneless, skinless chicken breasts
1/3 cup Sundried tomatoes in oil, sliced into strips (or buy the julienned ones)
One clove of garlic, minced (or pressed, whatever is easier for you)
1/3 to 1/2 cup Chicken stock
1 to 1.5 ounces of Goat cheese
1/2 to 2/3 cup Clamato juice
Pasta of our choice (I like to pair it with something a bit more robust, like penne)
2 T Parsley chopped. More for garnish
Cut the chicken breasts into small bite-sized pieces. Season well with salt and pepper.
Take a bit of the oil (1 to 1 1/2 T) from the sun-dried tomatoes and heat it up in a pan on medium, medium-high heat.
Add the chicken pieces and fry them until they’re cooked. (Break into a piece and make sure you don’t see any pink.)
Remove the chicken from the pan. Set aside, covered, to keep warm.
Lower the heat a bit. Toss the garlic into the pan and let cook, stirring, for about a minute.
Add the sun-dried tomatoes, cook for about a minute more. And about 1/3 chicken stock and ½ cup of Clamato juice, bring to boil. Add some chopped up parsley. Taste. Add more stock or Clamato juice as you see fit.
Add the goat cheese in chunks and stir, turning off the heat once the cheese begins to melt. Add the chicken back in and stir.
If the sauce seems too thick, add more Clamato juice. Not creamy enough? Add more goat cheese.
If the whole thing sounds super quick, it’s because it is!
Garnish with a little bit more parsley and served over pasta of your choice.
I like to pair this with a simple green salad to add some freshness and crunch. Though last night I was feeling a lazy and just ate the pasta on its own.