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Chicken & Mushrooms with Goat Cheese Pasta

Chicken & Mushrooms w/Goat Cheese Pasta

Tammy Circeo
I love a good pasta dinner! Especially when the weather is turning cool, it's a warming dinner to have. Chicken & Mushrooms w/Goat Cheese Pasta is filling, quick to the table, and incredibly tasty.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Servings 4 servings

Ingredients
  

  • pounds chicken tenders
  • ½-¾ cup flour a gluten-free 1:1 blend works, too
  • salt and pepper to season the flour
  • 1 shallot chopped
  • 8 ounces cremini mushrooms
  • ½ cup sweet Marsala
  • ounces fresh, soft goat cheese
  • ⅛-¼ teaspoon red chili flakes
  • 8 ounces pappardelle or tagliatelle pasta I use the Jovial brand of gluten-free pasta.

Instructions
 

  • Fill a large pot with salted water and bring to a boil for the pasta. Cook the pasta according to package directions, reserving a bit of the water in the end.
  • Season the flour with salt and pepper and coat the chicken lightly with it. Saute in a neutral oil, such as avocado, until golden. Hold in a warm (200°F) oven while you finish the rest of the dish.
  • In the same skillet as you cooked the chicken, add a little more oil and the shallots. Saute 1-2 minutes then add the mushrooms. Add more oil, if needed. Cook 5-7 minutes until the mushrooms are nicely golden.
  • Pour the Marsala into the skillet and let it reduce by about half.
  • Crumble the goat cheese over a large platter or pasta bowl. Sprinkle with the red pepper flakes. When the pasta is done, put it on the goat cheese and stir to mix, adding some pasta water if needed to keep the pasta loose.
  • To serve, place the chicken pieces on top of the pasta, and spoon the mushrooms in the center, allowing the sauce to mix with the pasta.
Keyword chicken, goat cheese, mushrooms, pasta
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