Wednesday, March 20, 2013

Chicken, asparagus, goat cheese pasta

This recipe originated from a blog called Smitten Kitchen.  I found it with a google search for asparagus and goat cheese.  The only thing I changed from the original recipe was to toss in some rotisserie chicken shreds.

Photo from Smitten Kitchen

1 pound spiral-shaped pasta
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 lemon (1 Tbl grated peel plus all the juice)
2 teaspoons chopped fresh tarragon
1 5- to 5 1/2-ounce log soft fresh goat cheese (Costco always has this at a great price)

Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.

Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed.

Stir in shredded chicken.

 Season generously with salt and pepper, and lemon juice.

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