Creamy Goat Cheese and Sun-Dried Tomato Pasta

• Meat

  • 1 Chicken breast (about 1/2 lb., large

• Produce

  • 2 Garlic cloves
  • 1/2 tsp Garlic powder
  • 2 cups Kale
  • 1/2 cup Onion
  • 1/2 tsp Onion powder

• Pasta & Grains

  • 12 oz Campanelle

• Baking & Spices

  • 1/2 tsp Paprika
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 1 (8.5 oz jar Sun dried tomatoes in olive oil

• Dairy

  • 5 oz Goat cheese
  • 1/2 cup Half & half

Found on cookingforkeeps.com

Ingredients

• ½ tsp. garlic powder
• ½ tsp. onion powder
• ½ tsp. paprika
• 1¼ tsp. salt, divided
• 1 large chicken breast (about ½ lb.), cut in half lengthwise
• 12 oz. campanelle (or something similar)
• 1 (8.5 oz) jar sliced sun-dried tomatoes in olive oil, divided
• ½ cup half & half
• 5 oz. goat cheese
• ½ cup diced onion
• 2 garlic cloves, minced
• 2 cups chopped kale

Directions

• Bring a large pot of water to a rolling boil. Season liberally with salt.
• In a small ramekin or bowl, mix garlic powder, onion powder, paprika, and salt. Season all sides of the chicken with with seasoning.
• Heat a large skillet to a medium-high heat. Take 2 teaspoons of oil out of sun-dried tomatoes and add to pan. Sear chicken breasts until cooked through, about 3 minutes per side. Let rest for a few minutes and then slice or chop into bite-size pieces.
• While chicken cooks, dump pasta in boiling water and stir. Cook until aldente.
• While the pasta cooks, add another 2 tsp. of oil from sun-dried tomatoes to the same skillet you cooked the chicken in. Add onion, garlic, kale and ¼ tsp salt. Sauté until softened, 4-5 minutes.
• Add ¼ cup of sun-dried tomatoes (drained of liquid), goat cheese, and half and half to a blender. Blend until smooth.
• Once pasta is aldente, reserve 1 cup of cooking liquid and then drain. Add pasta, goat cheese mixture and ½ cup of starchy cooking liquid to onion, garlic and kale. Toss until combined and cheese has melted. Add chicken and remaining sun-dried tomatoes (drained), toss to combine. If necessary, add more starchy cooking liquid to loosen the sauce up.
• Season to taste with salt and pepper.