An attorney writes about stuff she'd rather be doing: cooking, eating, wining, dining and traveling.

Monday, January 12, 2009

Fusilli with Arugula, Cherry Tomatoes and Goat Cheese

This was really good and fast. I grilled two chicken breasts seasoned with lemon pepper, oregano and garlic powder and sliced them over the top.

3/4 box of fusilli, cavatappi or rotini pasta (good with whole wheat pasta)
2 c. arugula
1 pint of cherry or grape tomatoes, halved
1 4 oz. log of goat cheese with herbs
Olive oil
Salt and pepper

Prepare pasta according to package directions. Reserve about a cup of the cooking liquid in case the sauce needs thinning later.

Put the drained pasta back in the pot and mix in the arugula.

Heat a bit of olive oil in a skillet. When it is hot, add the tomatoes. Saute the tomatoes until the skins start to crack. Season with salt and pepper and mix into pasta.

Crumble goat cheese into the pasta and mix well until the cheese melts. Thin the sauce with a bit of the cooking liquid if it is too thick.

1 comment:

Joelen said...

I love the combo of ingredients here and the addition of chicken makes it a complete meal! Yum!