It makes a great low-carb and gluten-free dinner recipe. Sundried Tomato & Goat Cheese Chicken is a recreation of Carrabba's Chicken Bryan. A Few More Pointers for this Sun-Dried Tomato & Goat Cheese Chicken. Be …
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Directions Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth.
Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with salt and pepper and toss well. Transfer the rigatoni to the prepared baking dish. Top with the mozzarella and Parmigiano-Reggiano and bake for about 20 minutes, until bubbling and golden on top.
Add sun-dried tomatoes, and cook 3 minutes. Remove 2 cups pasta water; reserve. Drain and return pasta mixture to pot. Meanwhile, heat a small skillet over medium heat. Add almonds and cook, stirring occasionally, until lightly browned and fragrant, 2 to 4 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.