Creamy, comforting, and packed with flavour—this pasta is guaranteed to become a new favourite.
Serves 4 people
Ingredients
2 chicken breasts, diced
2 tsp olive oil
Salt & pepper
3 cloves garlic, minced
½ onion, finely diced
¼ cup sun-dried tomatoes, chopped
80g Meredith Dairy goat cheese (plus extra for topping)
1 tbsp tomato paste
1 cup cream
⅓ cup chicken stock
⅓ cup grated Parmesan
1 tsp garlic powder
½ tsp dried thyme (or Italian seasoning)
1 tsp red pepper flakes
Cooked pasta of choice
Preparation
Step 1
Heat the olive oil in a large pan. Add the diced chicken, season with salt and pepper, and cook until golden and cooked through. Remove from the pan and set aside.
Step 2
In the same pan, add the onion and cook until softened. Stir in the garlic, sun-dried tomatoes, tomato paste, garlic powder, onion powder, dried thyme and red pepper flakes.
Step 3
Pour in the cream and chicken stock, then stir through the Parmesan and Meredith Dairy chèvre until the sauce is smooth and creamy.
Step 4
Return the cooked chicken to the pan, then add your cooked pasta and toss until everything is coated in the sauce.
Step 5
Finish with extra crumbled goat cheese and fresh thyme before serving.
Marinated Goat Cheese 320g
Fresh Goat Cheese 150g CHÈVRE |
Original & Fresh Dill
