Pasta with chèvre and chicken
Pasta and macaroni
Italian cuisine
I picked this recipe up while cooking in a small bistro in Lincoln Park in the late 1990’s. Its simplicity makes it a breeze to cook and the few ingredients don’t overpower the simple taste of the goat cheese. A good crusty pane bread is essential to this meal as you want to mop up all of the sauce. I recommend a nice low oak chardonnay high acid chardonnay to go with it.
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<br />You can substitute fresh tomatoes for the caned but you will need to boil them for a minute to remove the skins.
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