Roasted Vegetable and Chicken Pasta with a Garlic Goat Cheese Sauce
The Kittchen
The Kittchen
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Overall rating 4 1 ratings


  • 20 mins Total time: 20 mins Serves: 3-4 Ingredients
  • 1 cup of Cherry or Grape Tomatoes 1 teaspoon of Olive Oil Salt and Pepper 1 cup of Chopped Asparagus 1 teaspoon of Butter 1 cup of Whole Milk 1 tablespoon, plus 1 teaspoon Flour 1 clove of Garlic, minced 2 ounces Goat Cheese ¼ cup Pecorino 1½ cups Diced Rotisserie Chicken 8 ounces Fresh Tagliatelle Instructions Start by roasting the vegetables. Heat your oven to 350 degrees and grab 2 small baking pans. Slice the tomatoes in half, and spread them out in a single layer on one of the baking sheets. Drizzle the olive oil over, and sprinkle with salt and pepper. Then spread the asparagus out on the other baking sheet. Melt the butter and drizzle it over the asparagus and sprinkle salt and pepper over. Place both the tomatoes and the asparagus in the oven to roast for 10 minutes. While the vegetables are roasting, put a pot of water on the stove for the pasta and bring it to a boil. Then get to work on the sauce. Whisk the milk and flour together over medium heat in a large saucepan, until it comes to a slow but steady boil. Then whisk in the garlic, and continue stirring for 1 minute while the sauce bubbles and thickens. Add the goat cheese and pecorino and season with salt and pepper to taste. Keep the sauce warm on low heat until the vegetables are done roasting and the water for the pasta has come to a boil. Pour the chicken, roasted tomatoes (and any juice in the pan), and roasted asparagus into the sauce, and stir to mix. Cook the pasta according to the directions. I used Rana brand (it's my favorite) and it cooked in just one minute. Drain the pasta, and stir it into the sauce. Serve the pasta right away. 3.5.3208



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