Goat cheese is the star of a sauce that makes this weeknight pasta a standout.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
pretty delicious.I have subbed chopped kale and added sliced mushrooms. regular chopped onions work well here, too. In butter and olive oil, sautee onion, mushrooms and then garlic, red pepper flakes, and then when done add cheese and wine to reduce. Add chopped kale and season. cook until wilted, add pasta and lemon juice to taste with some reserved pasta water to slacken and make creamy.Finish with parmesan and drizzle with truffle oil.
Big reward for modest effort (not much chopping for a one entre meal). Chicken thigh meat is much better than breast in this recipe, IMO.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?