- Prep time
- 15 minutes
- Cook time
- 15–20 minutes
- 2 servings
Our kitchen's Rosemary & Sea Salt Marinated Chèvre melts beautifully to create a luscious sauce for this flavorful pasta dish.
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon crushed fennel seeds
- 1 teaspoon crushed cumin seeds
- ½ teaspoon ground pepper
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts
- 4 ounces dried linguine
- 2 tablespoons chopped garlic
- 1 teaspoon chopped rosemary
- ¼ teaspoon chili flakes
- ¼ cup white wine
- ⅓ cup sun-dried tomatoes, chopped
- 2 cups chicken stock
- 1 cup heavy cream
- 1 container (7 ounces) Rosemary & Sea Salt Marinated Chèvre
- ¼ cup basil, chiffonade
- ½ lemon, juiced
Heat oven to 400°F.
Heat an oven-safe sauté pan over medium-high heat. Bring a medium pot of salted water to a boil.
Combine 1 teaspoon salt and spices in a small work bowl and mix to combine. Season the chicken breasts with the spice mix.
Add the olive oil to the hot pan, then add the chicken skin-side down. When well browned, turn the chicken over and put the entire pan in the oven. Cook for 8–10 minutes or until chicken reaches an internal temperature of 165°F. When done, transfer cooked chicken from the pan to a plate to rest.
While the chicken is cooking, cook the pasta in the boiling salted water until al dente, according to package directions.
Add the garlic, rosemary and chili flakes to the pan that was used for the chicken. As soon as the garlic begins to brown, add the white wine and tomatoes and reduce until dry. Add the chicken stock and reduce by ½. Add the cream and bring to a boil.
Add all but 2 tablespoons of the chèvre to the pan and stir in to melt. Add the basil and lemon juice, and then season sauce to taste with salt and pepper. Add the cooked pasta and toss to coat.
Arrange the pasta on a serving plate, crumble the remaining chèvre over the pasta and top with sliced chicken breast.