So, I’m kind of obsessed with chevre.
But not just any kind of chevre.
More specifically, Swede Farm chevre made by the Carlson family.
So today I’m using the pesto & fire roasted pepper chevre to make a pasta.
^ MVP in today’s recipe.
Here’s what you’ll need for 4 servings
1 (8 oz) container of Swede Farm pepper & pesto chevre
8 oz of your favorite thin pasta
4 c sauteed kale or spinach, stems removed & torn into bite size pieces (I used kale)
2 c roasted butternut squash (yellow summer squash would also work beautifuly)
2 (8 oz) chicken breasts, trimmed & seasoned with salt & pepper
Juice of 1 small or 1/2 large lemon
*optional ingredients: fresh minced garlic &/or halved (lengthwise) fresh cherry tomatoes
*optional substitution: substitute 1 tbsp meyer lemon infused EVOO for juice of lemon & regular EVOO
Fill your pasta pot with boiling water & cook your pasta to al dente. I used garlic & parsley linguine because I didn’t have any fresh garlic on hand. & what’s pasta without a bit of garlic?
Once you have your pasta going, put some EVOO & lemon juice in a skillet on low heat.
Season your trimmed chicken breasts with salt & pepper & place in the skillet until they reach at least 160F.
In another skillet, add your cooked veggies & pesto & pepper chevre.
Cut up your chicken breasts (1/2 of each chicken per serving).
Toss everything together & serve with fresh homemade bread.
Happy eating. 🙂