Any one for Tennis?

I've been out of town and am finally getting back into the groove of blogging. I can't say that I missed my blog but I sure missed my own cooking!!

A few weeks ago I was at my market cruising the pasta aisle when a box caught my eye. Are you kidding me...pasta in the shape of little tennis rackets! And it's called Racchette...LOL! Is that cute or what!! I had to have a box and have been saving it for something special and today was the day.

Pasta with Sauteed Chicken and Goat Cheese
Recipe developed in the kitchen of Big-Black-Dog

1 pound pasta
Salt and pepper
About 5 oz (about 1/2 c.) crumbled goat cheese
1/2 cup finely grated Parmesan cheese
1 chicken breast
1/4 c. sliced black olives
1/2 c. pine nuts, toasted
1/2 c. sun-dried tomatoes, finely sliced
1 large handful fresh spinach leaves
5-6 fresh basil leaves, minced

Toast pine nuts in a small fry pan with about 1 tsp of EVOO until lightly browned. Be careful as the nuts burn easily.

Saute the chicken breast and you can find the recipe here. Let the chicken breast cool and then cut into bite-sized pieces.

Slice olives and tomatoes, clean spinach and mince basil. Grate Parmesan cheese.


Boil pasta according to package directions careful not too over cook. Drain, reserving 1/2 c. of the pasta water.

Return pasta to pot and toss with crumbled goat cheese and Parmesan gradually adding the 1/2 c. of hot pasta water. Toss until cheese is well blended. Add spinach and basil, salt and pepper to taste and toss well.

Set up the prep bowls containing the diced chicken, pine nuts and sliced olives and tomatoes so that everyone can top their pasta as they wish.

Definitely a keeper recipe. Enjoy!!!




All Rights Reserved 2008 © Big Black Dog