Pasta with Roasted Veggies & Cheese
I love adding goat cheese to pasta dishes. When you toss it with hot pasta and a little of the cooking water, it becomes creamy goodness. You get the taste of a heavy cream sauce, without all the fat and calories.
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- 1 lb
- chicken tenderloins
- 1 bunch
- 1 jar(s)
- roasted red peppers
- 8 oz
- penne pasta*
- 4 oz
- chevre (goat cheese)
- 1/3 c
- low-fat feta cheese, crumbled
- olive oil, extra virgin
- mrs. dash garlic and herb seasoning, salt, pepper
Drain the peppers and cut into bite size pieces.
Cut the asparagus and chicken into 1-inch pieces.
Drain the pasta, and add chicken and veggies to the pot. Add the pasta back to the pot along with the pasta water and feta cheese. Crumble the goat cheese log over top.
Toss well to combine the ingredients and melt the cheese. Season with a little cracked black pepper.
* I used gluten-free brown rice pasta.