Spring Pasta with Broiled Chicken

OPEN KITCHEN with NATHAN SCOTT

Spring Pasta with Broiled Chicken

The sauce for this pasta dish is nothing more than fresh goat cheese.  Can’t get much easier than that!

Ingredients

            Serves 4 to 6

	3	tablespoons extra-virgin olive oil, plus more for greasing
	2	teaspoons freshly-squeezed lemon juice
	1	tablespoon fresh chives, finely chopped, plus more for garnish
	8	cloves garlic, peeled and minced
	1½	pounds (about 4 to 6) chicken cutlets
		Kosher salt and freshly ground black pepper
	1	pound dry penne, or other short pasta
	1	pound asparagus, trimmed and cut on a bias into 1-inch pieces
	8	ounces fresh or frozen peas
	½	small red onion, peeled and thinly sliced
	5	ounces fresh goat cheese, room temperature

Directions

1.    In a nonreactive container, whisk 2 tablespoons of the oil together with the lemon juice, chives, and 2 cloves of garlic.  Place the chicken in the container, coating the cutlets in the marinade. Cover and marinate in the refrigerator for at least 30 minutes, better 1 to 2 hours.

2.    Preheat the broiler, and place the oven rack in the upper third of the oven.  Remove the chicken from the marinade, and arrange the cutlets on a lightly greased baking sheet.  Season the cutlets well with salt and black pepper, and then broil until browned and cooked through, 3 to 4 minutes per side.  Remove the chicken and rest for 5 minutes before slicing.

3.    Meanwhile, bring a large pot of salted water to a boil.  Following the package instructions, cook the pasta in the boiling water.  During the last 5 minutes of cooking, add the asparagus and peas to the pot.  Continue to cook until the pasta is al dente and the vegetables are tender.  Remove from the heat and drain, reserving 1 cup of the cooking liquid. 

4.    In a large skillet set over medium heat, sweat the onion and remaining 6 cloves of garlic in 1 tablespoon of olive oil until tender.  Remove from the heat, and add the drained pasta and vegetables to the skillet, along with the goat cheese.  Stir well, allowing the cheese to melt and coat the pasta.  If necessary, add some of the reserved cooking liquid to thin the cheese sauce.  Season to taste with salt and black pepper.  Spoon the finished pasta into serving bowls, top with the sliced chicken, and garnish with a sprinkling of freshly chopped chives.