Goat Cheese Ravioli In Chickenbacon Broth Recipes

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ONE-POT CHICKEN, BACON, AND GOAT CHEESE PASTA RECIPE BY TASTY



One-Pot Chicken, Bacon, And Goat Cheese Pasta Recipe by Tasty image

Here's what you need: chicken thighs, bacon, asparagus, red onion, garlic, chicken broth, milk, fusilli pasta, goat cheese, sun-dried tomato, salt, pepper

Provided by Matthew Johnson

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 lb chicken thighs, boneless, with skin on
½ lb bacon, chopped
1 lb asparagus, trimmed and chopped
1 red onion, diced
4 cloves garlic, minced
6 cups chicken broth
1 cup milk
1 lb fusilli pasta
8 oz goat cheese
½ cup sun-dried tomato, chopped
salt, to taste
pepper, to taste

Steps:

  • In a large pot on medium-high heat, add bacon. Cook until the fat has rendered and the bacon is crispy. Remove bacon from pot and set aside. Leave bacon fat in pan.
  • Season chicken with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.
  • Add the red onion, asparagus, and garlic to the pot and until the asparagus is almost tender. Remove from pot.
  • Add the pasta and chicken broth to the pot.
  • Bring to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.
  • When the pasta is almost tender. Lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and sun-dried tomatoes. Stir to incorporate.
  • Add the chicken back to the pot. Sprinkle with chopped parsley and bring to the table to serve.
  • Enjoy!

Nutrition Facts : Calories 1605 calories, Carbohydrate 131 grams, Fat 88 grams, Fiber 5 grams, Protein 64 grams, Sugar 21 grams

ONE-POT CHICKEN, BACON, AND GOAT CHEESE RECIPE BY TASTY



One-Pot Chicken, Bacon, And Goat Cheese Recipe by Tasty image

Here's what you need: chicken thighs, bacon, asparagus, red onion, garlic, chicken broth, milk, fusilli pasta, goat cheese, sun-dried tomato, salt, pepper

Provided by Dhruv Vohra

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

2 lb chicken thighs, bonless, skin on
½ lb bacon, chopped
1 lb asparagus, trimmed and chopped
1 red onion, diced
4 cloves garlic, minced
6 cups chicken broth
1 cup milk
1 lb fusilli pasta
8 oz goat cheese
½ cup sun-dried tomato, chopped
salt, to taste
pepper, to taste

Steps:

  • In a large pot on medium-high heat, add bacon. Cook until the fat has rendered and the bacon is crispy. Remove bacon from pot and set aside. Leave bacon fat in pan.
  • Season chicken with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.
  • Add the red onion, asparagus, and garlic to the pot and until the asparagus is almost tender. Remove from pot.
  • Add the pasta and chicken broth to the pot.
  • Bring to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.
  • When the pasta is almost tender. Lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and sun-dried tomatoes. Stir to incorporate.
  • Enjoy!

GOAT CHEESE FILLING FOR RAVIOLI



Goat cheese filling for ravioli image

Provided by Craig Claiborne And Pierre Franey

Time 15m

Yield 6 - 8 appetizer

Number Of Ingredients 8

1 1/2 cups firmly packed chopped goat cheese
3/4 cup ricotta cheese
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup heavy cream
3 tablespoons finely chopped fresh chives
1 egg yolk
Tomato sauce (see recipe)

Steps:

  • Put the goat cheese, ricotta, salt, pepper, cream, chives and egg yolk in a mixing bowl. Blend well.
  • When ready to use the filling, scoop out about one and one-half teaspoons of the mixture, and roll into a ball. There should be about 32 balls in all. Fill the rolled-out pasta dough. When the ravioli are cooked, serve with tomato sauce. Serve four or more portions as an appetizer. Serve eight to 10 portions as a main course.

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