Yeah, baby! This dish rocked my world - and I totally whipped it out of my ass after being inspired by this dish made my MonicaJane of Yes, We Cook, and sort of by Nigella's so-so pasta dish I made a while back. This was so easy to make it wasn't funny, and it made a ton of left-overs so I didn't have to cook for a few nights. And it was spectacular - SPECTACULAR, I tell you!
Penne with Chicken, Mushrooms, Thyme, Lemon, and Goat's Cheese
500g penne (1lb package)
140g package goat's cheese (not feta; soft, unripened goat's cheese)
1/2 lb mushrooms, sliced
4 boneless skinless chicken thighs, cut into bite-sized pieces
1 tsp dried thyme
zest of 1 lemon + juice of 1/2 lemon
3 cloves garlic, crushed or grated
salt & pepper
1. Cook pasta according to package directions.
2. While the pasta cooks, saute the chicken until cooked through. Remove from pan, leaving any accumulated juices. Add mushrooms & thyme & saute until mushrooms have cooked down. Return chicken to pan, add garlic, and stir. Keep warm until pasta is cooked.
3. Drain pasta & return to pot. Add chicken & mushrooms, lemon zest & juice, and add the package of goats cheese. Stir together; the cheese will get all melty and create a "sauce". Season with salt & pepper to taste.I can't tell you how good this was! I am really enjoying cooking with chicken thighs, too; I didn't think I would, but I am rethinking my opinion of them. They certainly are WAY more affordable than breasts, I can tell you that. I would like to have used more exotic mushrooms (MonicaJane's recipe uses shiitake, which would have been great) but I only had a choice between regular white mushrooms, brown mushrooms, and portobellos, but the portobellos were way too expensive for my budget. So, I used white mushrooms (the browns weren't very fresh-looking).
A great meal! Thanks for the inspiration, MonicaJane!