{"id":5213,"date":"2013-07-31T16:34:36","date_gmt":"2013-07-31T22:34:36","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5213"},"modified":"2013-07-31T16:34:36","modified_gmt":"2013-07-31T22:34:36","slug":"penne-with-asparagus-chicken-goat-cheese-sundried-tomatoes-and-wilted-greens","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2013\/07\/31\/penne-with-asparagus-chicken-goat-cheese-sundried-tomatoes-and-wilted-greens\/","title":{"rendered":"Penne with Asparagus, Chicken, Goat Cheese, Sundried Tomatoes and Wilted Greens"},"content":{"rendered":"

Inspiration for this came from a couple of pastas I’ve made before. \u00a0This one<\/a> (originally from Smitten Kitchen) and this one<\/a> from Fine Cooking. \u00a0I actually didn’t realize how similar they were until I started writing this recipe after I made this for dinner. \u00a0I thought about not posting it since they were so much alike. \u00a0But then I figured that it’s worth sharing because it shows how great this method is. \u00a0Adding a log of goat cheese to warm pasta, along with a little pasta water, makes for a super simple, creamy and delicious sauce and a great jumping off point for whatever else you feel like adding in.<\/p>\n

\"goatcheesepastawithasparagu\"<\/a><\/p>\n

If you read the ingredient list below you’ll notice some amounts for a few things aren’t too specific. \u00a0The reason for that is that I didn’t do a great job of writing down what I was doing as I made this! \u00a0If you’re a recipe follower and prefer a precise measurement, I encourage you to use this recipe to broaden your horizons and have a little faith in yourself and find your inner Martha, or Julia, or whoever.<\/p>\n

If you don’t like sundried tomatoes, use less or leave them out, same with the greens. \u00a0Don’t have quite 2 cups of leftover chicken? \u00a0Not a problem. \u00a0I used to hate when recipes said “salt and pepper to taste”. \u00a0I’d get worried about not adding enough or adding too much. \u00a0So taste as you go, starting with a little and adding more if you feel like it needs it. \u00a0Same with the lemon juice. \u00a0It really ends up being a fun process when you get comfortable doing it.<\/p>\n

Ricotta would be an OK cheese to substitute, if you don’t love the tang of goat cheese. \u00a0I guess you could use blue, but I’m sure that would be overwhelming for even a blue cheese lover like myself. \u00a0I don’t think feta would melt properly, but let me know if you try it and it does!<\/p>\n

Use different types of pasta, flavored goat cheese, whatever veggies you want, add chicken or sausage or leave out the meat for a satisfying vegetarian meal. \u00a0There are lots of great options to make this pasta your own! \u00a0Eat up and enjoy.<\/p>\n

Penne with Asparagus, Chicken, Goat Cheese, Sundried Tomatoes and Wilted Greens<\/h2>\n

Ingredients<\/em><\/p>\n