More pasta fun! I was throwing some things together and came up with this Chicken Farfalla with Goat Cheese pasta recipe. I was happy to say it turned out to be yummy! I love goat cheese and it’s much easier to digest than cow’s milk for humans. The other day I was at a local Farmer’s Market and a vendor gave me a sample of authentic goat cheese Greek yogurt. It was so much better than most of the Greek Yogurt you find at the grocery store. I was bummed out that the vendor wasn’t there the next week because I wanted some more.
Note to self: Make sure to ask for business cards when you’re at a Farmer’s Market. You never know when you may have a craving you need to fulfill.
Goat’s milk is the #1 most-produced milk in the world, although most of us in America and the West use cow’s milk products. In India, the Middle East, the Caribbean, the Mediterranean and in African regions, it’s much cheaper and easier to start a goat farm. Goats are very gentle and are often seen in village resident’s backyards. Small children are able to help care for goats because they’re not as big and dangerous as cows. When I was in the Caribbean, goats were everywhere.
Goat cheese became popular in America in the mid 90’s when the Mediterranean diet became popular and was promoted as one of the healthiest diets in the world. Goat cheese and milk are lower in fat, will lower cholesterol, and is a great substitution for those allergic to cow’s milk. Because of the way it’s produced, it’s usually hormone and antibiotic free unlike cow products produced in the States.
Enjoy my Chicken Farfalla with Goat Cheese Pasta recipe.
- 1 Tbsp butter
- 3 Tbsp extra virgin olive oil
- 4-6 chicken breasts boneless with skin removed
- ½ large onion sliced thinly
- ½ cup sun dried tomatoes drained from jar
- 2 cloves garlic finely chopped
- 10 Greek Kalamata olives chopped
- 1 Tbsp fresh parsley chopped
- 1 lemon freshly squeezed
- ½ cup dry white wine
- 4 oz Goat Cheese crumbled
- 2 Tbsp parmesan cheese grated
- salt and pepper to taste
- In a skillet, saute the skinless and boneless chicken breasts in butter and olive oil over medium/high heat until slightly browned and cooked through. Chop into bite-sized pieces and set aside.
- Add sliced onion to the skillet. Saute over medium heat until translucent. (about 10 minutes) Add a little more olive oil if necessary.
- Add sun-dried tomatoes, garlic, parsley, lemon juice, white wine and salt and pepper to skillet. Cover and saute on low for 15 minutes.
- In the meantime, cook the farfalle in a pot of boiling water according to package directions al dente.
- When the pasta is done drain it and add to the skillet. Toss to mix in ingredients and sauce.
- Add to serving plates and top with crumbled goat cheese and parmesan.