Tomato, Chicken, and Goat Cheese Pasta

I adapted this recipe from Greens & Chocolate‘s recipe:


My family doesn’t think it’s dinner unless there’s some type of meat involved. We’re definitely omnivores. I was looking for a quick recipe that would use up the tomatoes that I had sitting on the counter getting softer by the day. After a quick fridge search I noticed the only white cheese I had was herbed goat cheese and a jar of grated parmesan & romano. I had chicken defrosted and ready to go. A quick google search for tomatoes and goat cheese pasta brought me to the above mentioned recipe. I added some chicken, and subbed Italian seasoning for the mentioned herbs, used fresh tomatoes rather than canned, and cut back a little on the amount of onion. Here’s my adaptation-

  • 1/2 of a medium white onion finely diced
  • 4 larger slicing tomatoes diced
  • 1/2c water
  • 1/4c milk or heavy cream
  • 4oz herbed goat cheese (Mine came from Aldi)
  • 8oz spaghetti (or pasta of choice)
  • 1.5lbs raw boneless skinless chicken breasts
  • olive oil for pan
  • 2tsp Garlic- minced
  • 2tsp Italian seasoning
  • Grated Parmesan (optional)

Put water on to boil for pasta.

Add a little olive oil (a couple teaspoons) to bottom of skillet. Heat on medium. Dice raw chicken and add to skillet. Sprinkle one teaspoon of the Italian seasoning on the chicken and stir in pan. Place lid on skillet and cook chicken through. Remove chicken to plate. If/when your pasta water is boiling, add pasta.

Add a little more olive oil to the pan. Add diced onion, diced tomatoes, garlic and cook over medium heat until onions start to turn translucent. DO NOT BURN GARLIC. Add water. Cover and simmer for about 10 minutes. Tomatoes should be soft. Add milk and half of the goat cheese. Stir until goat cheese incorporates and put lid back on and simmer another 5 minutes or so. Add chicken back to pan. Add remaining goat cheese and some of the grated parmesan if you have it. Simmer with the lid off until it thickens a bit.

Drain pasta and add pasta to skillet mixture and mix in. Sprinkle on some more of that parm if you use it. Maybe some fresh chopped basil. Whatever. Make it your own. I might add mushrooms or artichokes next time. It’s a pretty easy recipe to add to. I had this meal on the table in about 40 minutes. If you use canned tomatoes it’s probably closer to a 30 minute meal. Serve with some bread and you’re all set.

Leave a Reply

Your email address will not be published. Required fields are marked *