This basil goat cheese penne started out as just a regular dinner – mashing fridge food together in a way that tastes good. Well, as we were eating, Bryce was like – this is so good! – you need to make it again.
So, here we go – I thought I’d share with you, too. Let’s get cooking.
- package of GoGo Quinoa penne pasta
- bundle of asparagus
- 4 tablespoons of grapeseed oil
- salt to taste
- 1 pound of roasted chicken
- 2 tablespoons of basil herb paste
- 1 cup of goat cheese
First, cook your pasta as per the directions. I like the GoGo penne becaue it’s smaller and looks better in this dish with the asparagus. Using bigger pasta just doesn’t give the same experience. Next, set your oven to roast at 375 degrees. Break off the woody ends of the asparagus and cut them on the bias about 1-1 1/2 inches in length. Toss in 2 tablespoons of grapeseed oil and salt – roast in the oven about 9-12 minutes.
In a large skillet on medium add in the remaining 2 tablespoons of grapeseed oil. Cut the roasted chicken (you can use rotisserie chicken from the grocery store, or your own roasted chicken) into little cubes and add to the pan. Then add in the basil herb paste. Stir around for about 3 minutes then add the roasted asparagus.
Once the pasta is done, drain it well. Add pasta to the skillet. Stir and ensure everything is well coated in the basil paste. Lastly, add in the goat cheese. You’ll want everything coated in the cheese. Add salt to taste.
Done. You can eat this on it’s own or make it without the chicken and eat with a whole roasted chicken. Either way, it’s full of rich flavour.
Thanks so much for stopping by and I hope you enjoy the basil goat cheese penne. Cook up and eat well.