Basil Goat Cheese Penne
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.
Servings: 4 people
Ingredients
- 1 package gogo quinoa penne
- bundle of asparagus
- 4 tablespoons of grapeseed oil
- salt to taste
- 1 pound roasted chicken
- 2 tablespoons of basil herb paste
- 1 cup of goat cheese
Instructions
- First, cook your pasta as per the directions. I like the GoGo penne because 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.