This recipe for Creamy Goat Cheese Veggie Chicken Pasta came about when a creamy pasta craving hit, and we were a little low on food supplies. I took stock of what we had – chicken thighs in the freezer (that I had scooped up when they were majorly on sale), one zucchini, a few mushrooms, some sun dried tomatoes and small amounts of other vegetables. Hmmm. What else? A little goat cheese and some gluten-free pasta. I could work with that! 🙂
I’m grateful that I’m not allergic to goat’s milk (just cow’s milk). Still, I don’t use it all that often. Maybe I’m just paranoid and don’t want to push my luck (?). Or went 15 years without any milk products before realizing that, perhaps, goat milk or sheep milk may not throw my body into the same allergy misery as cow milk. Whatever the reason, it’s a special treat whenever I use goat cheese. If you’re allergic to all milks, you could leave it out and add a little dairy-free Greek yogurt instead.
Also, you can use any vegetables you have in the house for this dish. If I were to use only two, I’d pick mushrooms and sun dried tomatoes … and then add others I had on hand from there. When I’ve made this, I used onions, garlic, mushrooms, tomatoes, sun dried tomatoes, zucchini and asparagus.
I’m typically a boneless, skinless chicken breast kind of girl, but sometimes it’s nice to step out of my same-old, same-old chicken zone and opt for chicken thighs on the bone. When making this dish, you can use the same pan to cook the chicken thighs and then use the pan to saute the vegetables. I like to use two, so I’m cooking them simultaneously, saving a little time. I pan fry the chicken thighs in a medium-sized cast iron skillet and saute the vegetables and then add the sauce ingredients in a larger pan.
Any way you cook this up, I promise it’s delicious!
Pin, save it, make it! And let me know your thoughts. 🙂