Truffle Butter Pasta with Goat Cheese and Sundried Tomato Stuffed Chicken
While shopping at Eataly during my trip home to NYC, I splurged on some truffle butter that I’ve had frozen and have been saving for Ina Garten’s Tagliarelle with Truffle Butter recipe. Since I searched all over but couldn’t find the Cipriani tagliarelle she recommends I ended up using spirally German egg pasta, which did such a great job at absorbing the flavors of the truffle butter I felt really silly for wasting so much time looking all over for the tagliarelle. I’ve never cooked with truffle butter so I wasn’t sure what to really expect here, but in the end I was so blown away by how a little bit of truffle butter can transform the simplest pasta into such a deeply rich and decadent dish that it almost made me forget how ridiculous I felt spending so much on a mere 3 ounces of butter! Not only was this dish incredibly easy and fast, but definitely special-occasion worthy and worth every penny. We balanced out the meal with Ina’s goat cheese and sundried tomato stuffed chicken and some simply broiled asparagus and it was magical!
Timing for making this dinner: Prep the chicken first & get that into the oven (35-40mins). While that’s baking make the pasta (which only takes about 15mins). Wash your asparagus, salt & pepper it & have it ready. When the chicken is done, turn your oven up to broil & add the asparagus for 2-3 minutes. Serve when asparagus is ready.
Egg Pasta with Truffle Butter
adapted from Barefoot Contessa Back to Basics
- 1/2 cup heavy cream
- 3 ounces truffle butter
- Freshly ground black pepper
- 1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
- 3 tablespoons chopped fresh chives
- 3 ounces Parmesan, shaved thin with a vegetable peeler
1) Add 1 tablespoon salt to a large pot of water and bring to a boil. Add pasta and cook according to directions.
2) Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
3) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta.
4) Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add some of the reserved cooking water to keep the pasta very creamy if necessary.
5) Serve the pasta and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.
Chicken with Goat Cheese and Sun Dried Tomato
adapted from Barefoot Contessa
- 3 boneless chicken breasts, skin-on (skin-on prevents the chicken from drying out)
- 4 to 5 ounces herbed goat cheese (we love local Baetje Goat Cheese)
- 6 sun-dried tomatoes, julienned
- Good olive oil
- Kosher salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
1) Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached.
2) Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible
3) With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper.
4) Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.