Goat Cheese, Kale, and Lemon Pasta
- 1 lb pasta (I used Farfalle)
- Olive oil
- 1 shallot, diced
- 4-5 cloves of garlic, minced (I used the press)
- 2 bunches of kale, chopped
- ~1 tsp crushed red pepper flakes (more for the table to top individual plates)
- ~8 ounces goat cheese, crumbled
- Parmesan, shaved (to top)
- 1 lb chicken breast
- 1/2 c bread crumbs
- 1 lemon, juiced and zested
- salt and pepper, to taste
- Fresh basil, chopped
- Bring a large pot of water to boil. Salt the water and add pasta and cooking according to the directions (about 10 minutes, usually). While the pasta is cooking take a bit of the pasta cooking water out with a mug and set aside.
- Season the chicken with olive oil, salt, and pepper. Preheat the oven to 400 degrees and cook until chicken is cooked through and slice into small pieces or you can heat olive oil in a pan and saute sliced chicken (this way is probably easier and less to clean!).
- Remove the chicken and in the same skillet, heat about 1 T of olive oil and add a touch of the garlic and cook for about a minute. Make sure the heat is not on too high or the garlic will burn. Then add the bread crumbs and cook until toasted. Remove from skillet and place in a bowl to the side.
- Add more olive oil to the skillet and add the remaining garlic and shallots. Cook for about 4 minutes and then add the crushed red pepper flakes, kale, lemon zest and lemon juice. Cook until kale is wilted.
- Once the pasta is done cooking, drain the pasta and return to the skillet. Add the chicken and crumbled goat cheese (leaving some out so you can top your pasta with it) and mix. Add the pasta cooking water if you need to smooth out the mixture a bit.
- Season with salt and pepper.
- Place in serving dishes. Top with fresh basil, toasted bread crumbs, and shaved parmesan.