Dinner Time - Goat Cheese Chicken Pasta

Alright, so I wanted to use the blog to not only share with friends., family and followers about our life - but also to share recipes! I love to cook {you wouldn't know for looking at me, would you!} and I quite often make some things that I surprise myself with - this was one of those inventions. Tonight I made it for the second time, it was a total hit on the first night. Neil requested it for tonight! 


Note: I do not measure anything, unless I'm baking.. so if I give a measurement, it's usually an estimate. I gauge it for however many people are eating. 


Goat Cheese Chicken Pasta (for two people)


1 chicken breast per person (pounded to be about 1/2 inch thick)
Panko crumbs
Italian bread crumbs
2 eggs, beaten
1 tsp aprox of yellow mustard
garlic and onion powder and seasoning salt (if you like)
1/4 each of mushrooms, any pepper, and red onion finely chopped
1/2 cup of mushrooms, any pepper, and red onion coarsely chopped
2 florets of broccoli, steamed
Spaghetini Pasta/Angel Hair Pasta (or your favourite) cooked to your liking 
Olive Oil or Butter
Your favourite pasta sauce (we love Ragu or Prego!)
Goat Cheese


Ok so here we go.. I took pictures - so let me know what you think!


Pound out the chicken breasts to be about a 1/2 inch thick. 


Preheat oven to 375 degrees. 


Crack two eggs into a shallow marinating tray and beat them. Add a small amount of mustard and mix together. 


In a second marinating tray put equal parts of Italian bread crumbs and Panko. Add garlic powder, onion powder and seasoning salt to crumb mixture. I think I use about 5 shakes of each power, and three seasoning salt - which is likely about 1 tsp of the powders, and 1/2 teaspoon of the salt. Obviously this is only for two chicken breasts, so for more, use more.

Next take the pounded out chicken and coat it in the egg mixture, then transfer it to the crumbs, and ensure breast is coated well. Take the coated chicken back to the egg mixture and repeat through egg and crumbs for a second time. Do this to each breast. 

Next spray a baking pan with Pam, or a cooking spray and put chicken in baking dish. Bake at 375 degrees for about 35-40 minutes. Depending on the thickness of the breast, time will vary. 

Meanwhile, take the finely chopped vegetables (mushrooms, onion & peppers) and saute in oil or butter in a small pan. Cook these vegetables well. Set aside. 

Meanwhile, lightly steam broccoli and cook pasta to your liking. 

Then take the coarsely chopped mushrooms, peppers, and onions and saute them lightly in a pan. I don't mind lightly cooked vegetables that leave a bit of a crunch, so I lightly saute them - however if you liked them cooked more, do that to your liking. 

Once the chicken is done, bring it out of the oven and top with the finely chopped sauteed mushrooms, onions and peppers. Also top with a couple tablespoons of your favourite pasta sauce,  and finish with goat cheese. 

Pop chicken back into oven under the broiler! We love garlic bread, so I popped a couple pieces in with it while it was cooking. Once goat cheese starts to bubble or brown, it's done. 

Meanwhile, finish cooking pasta and transfer coarsely chopped cooked veggies including the broccoli into a skillet. Also, add 1/4-1/2 cup of your favourite pasta sauce, and the pasta into the skillet. 

Toss together, on medium low heat and bring to serving temperature. 

Plate the pasta, and top with chicken breast. If you LOVE goat cheese like we do, crumble a bit on the pasta before you top it with the chicken. 

One of our new favourites! I hope you enjoy it as much as we do! It's going to be a weekly thing around here I think! Please, let me know if you're going to try it and what you think. If you don't like goat cheese, I'm sure it would be delicious with feta too!