I can’t believe I’m still posting chicken recipes from my one day of cooking, where I made lots of chicken stock (and shredded chicken), then turned it into soup, this pasta and Buffalo-style chicken salad. I swear this is the end of the chicken recipes… for now! But in the meantime, this is a pretty delicious and simple recipe to use leftover chicken. It’s creamy and tangy from the goat cheese. And, it’s perfect for spring time, since asparagus is now at its prime.
The cream sauce for this pasta is made from a roux, milk and goat cheese. It’s deliciously creamy, without the cream. A roux is a mixture of melted butter and flour, combined in equal parts (in this recipe, 1 tablespoon each), which is used to thicken sauces. Knowing how to make a roux is a great technique to have in your repertoire so you can make cream sauces at any time, for things like this, or homemade macaroni and cheese :).
Goat Cheese, Chicken and Asparagus Fettuccine
Time: 20 min, Yield: 2 servings
- 6 ounces fettuccine
- 1/2 bunch asparagus, trimmed and cut into 1-2″ pieces
- 1 cup shredded, cooked chicken (leftover and reheated or from a store-bought rotisserie chicken)
- 1 tablespoon butter
- 1 tablespoon flour
- 1.5 cups low-fat milk
- 4-6 ounces goat cheese
- salt and pepper
- 2 tablespoons fresh chopped tarragon
Cook pasta according to package directions in a large pot of boiling water. While pasta is cooking and water is boiling, drop the asparagus into the same pot to blanch, until tender-crisp, 1-2 minutes.
Meanwhile, in a small saucepan, melt the butter. Add flour and whisk until smooth, 30 seconds. Whisk in the milk and simmer gently, until it starts to thicken, stirring often. Whisk in the goat cheese until smooth. If sauce is too thick, add more milk. If sauce is too thin, add more cheese. Taste, and season with salt and pepper.
Drain the pasta and asparagus, and toss with chicken and enough cream sauce to coat. Top with fresh tarragon and serve.