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Pasta with Zucchini & Chicken Stuffed with Goats Cheese
main course, winter story
Preparation
45 min
Portion for
4
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
- Prepare the chicken:
In a bowl, combine goat cheese, spring onions, parsley, and oregano. Carefully butterfly the chicken breasts to create pockets, then stuff with the goat cheese mixture. Secure with toothpicks if needed. - Cook the chicken:
Heat 2 tbsp olive oil in a large pan over medium heat. Sear the stuffed chicken for 4–5 minutes per side until golden brown. Deglaze the pan with white wine (if using) and cook for 1–2 minutes. Add the stock pot with 1 cup of water, cover, and simmer for about 10 minutes, or until the chicken is fully cooked through. - Make the zucchini & tomato sauce:
In a separate pan, heat the remaining 2 tbsp olive oil. Add the zucchini and cook for 2–3 minutes until just tender. Stir in the garlic and tomatoes, cooking for another 2–3 minutes until softened. Add lemon juice, season with salt and pepper, then set aside. - Cook the pasta:
Prepare pasta according to package instructions. Drain and toss with the zucchini and tomato mixture. - Serve:
Slice the stuffed chicken breasts and arrange over the pasta. Drizzle any remaining pan juices from the chicken over the top before serving. - Serve the pasta with the goat cheese-filled chicken pockets, drizzling any pan juices over the top.
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