I can’t really say if we loved it or would pass on this dish. I personally loved it, hubby said ehh. It is strange with warm grapes, but I liked the goat cheese pasta for sure. We grilled our chicken to add a little more flavor. Overall good, just not a wow dish.
Goat Cheese Pasta with Balsamic Chicken & Roasted Grapes
(Adapted from the whicked noodle)
pounds fresh red California grapes
2 tablespoons extra-virgin olive oil
3-4 large pinches crushed red pepper flakes a pinch is three fingers & a thumb!
3-4 boneless skinless chicken breasts
1 large shallot chopped
1 cup balsamic vinegar
1 pound Cicatelli pasta Penne would be a good substitute
1 15 ounce log goat cheese softened
1 cup reserved pasta water
fresh chopped parsley for garnish
oven to 400F and a large skillet over medium-high heat.
Add oil and, when hot, add chicken. Cook for 4 minutes or so until nicely browned on one side.
Flip chicken, cook another few minutes then cover to finish cooking through (reduce heat if necessary). Remove chicken from pan and keep warm.
Add shallots to pan with a little extra oil if necessary.
Scrape up browned bits on bottom of pan and cook shallots for a few minutes or until starting to soften.
Add balsamic vinegar, turn up heat to medium-high and return chicken to pan.
Place grapes on a sheet pan in a single layer. Drizzle with olive oil just to coat, sprinkle lightly with kosher salt then crushed red pepper flakes. Toss with your hands then roast for 5-8 minutes or until grapes are just starting to split. Remove from oven and set aside (grapes can be served at room temp).
Cook pasta according to package directions.
For goat cheese sauce:
Place softened goat cheese in a medium bowl and add 1/2 cup hot pasta water.
Combine thoroughly until a sauce forms, adding additional
pasta water until you reach desired consistency. Season to taste with kosher
salt and freshly ground black pepper.
Divide hot pasta among dinner plates. Top with goat cheese sauce. Add a few slices of chicken and top with extra balsamic sauce. Add roasted grapes, garnish with freshly chopped parsley and serve immediately.