Ingredients
Units
Scale
- 400 grams of Busiati Trapanesi pasta
- 2 boneless, skinless chicken breasts
- Sun-dried tomato marinade (for chicken)
- 150 grams of soft goat cheese, cut into medallions
- Fresh basil, chiffonade cut
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup white wine
- Juice of 1 lemon
- 1 cup chicken stock
- 1/2 teaspoon white pepper
- 1/4 cup sun-dried tomato bruschetta mix
- Salt to taste
Instructions
- Marinate the chicken breasts in the sun-dried tomato marinade for at least 30 minutes.
- Preheat your grill to medium-high heat. Grill the chicken until thoroughly cooked and slightly charred, about 6-7 minutes per side, depending on thickness.
- Meanwhile, cook the Busiati pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a saucepan over medium heat, add olive oil, minced garlic, and shallot. Sauté until the shallot becomes translucent and the garlic is aromatic.
- Deglaze the pan with white wine, and add lemon juice and chicken stock. Bring to a simmer and reduce by half.
- Stir in the white pepper, sun-dried tomato bruschetta mix, and half of the chiffonade basil. Simmer for another 2 minutes.
- Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add the reserved pasta water, a little at a time, until the desired consistency is reached.
- Gently fold in the goat cheese until just melted, making the sauce creamy.
- Slice the grilled chicken into strips and place on top of the pasta.
- Garnish with goat cheese medallions and the remaining basil chiffonade.
