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Recipe Summary

prep:
15 mins
cook:
21 mins
total:
36 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; fat 11g; cholesterol 55mg; saturated fat 4g; carbohydrates 66g; insoluble fiber 3g; protein 35g; sodium 457mg.
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