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Recipe Summary

prep:
15 mins
cook:
21 mins
Servings:
6
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Add half the onion, 2 cloves of the garlic, the rosemary and thyme sprigs to a pot of lightly salted water. Bring to a boil. Reduce heat to a simmer and add chicken. Simmer for 10 to 12 minutes, until cooked through. Using tongs, remove chicken to a cutting board and keep warm.

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  • Return water to a boil. Add orecchiette. Cook for 9 minutes. Drain, removing rosemary and thyme stems.

  • Meanwhile, heat oil in a large skillet over medium heat. Add remaining onion; cook for 3 minutes. Add remaining 2 cloves garlic and 1 tbsp each chopped rosemary and thyme; cook for 2 minutes. Stir in flour; cook for 1 more minute. Slowly whisk in milk; bring to a simmer and cook for 5 minutes, until thickened. Stir in goat cheese, salt and pepper.

  • Thinly slice chicken. Add to sauce with cooked orecchiette; stir well. Serve with chopped pistachios, if desired.

Nutrition Facts

505 calories; total fat 11g; saturated fat 4g; cholesterol 55mg; sodium 457mg; carbohydrates 66g; fiber 3g; protein 35g.

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