Name: Roasted Red Pepper Goat Cheese Penne
Prep time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 170g Woolwich Dairy Roasted Red Pepper Topped Goat Cheese; 6½ cups cooked penne pasta; 1/4 cup milk or water, for sauce; 1/2 tsp chicken base powder; 2 tsp Parmesan cheese, grated; 2 tsp parsley, chopped; 2 tbsp red onion, thinly sliced; 3/4 cup mushrooms, sliced; 3/4 cup cooked chicken breast, thinly sliced; salt and pepper

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Prep

10 min
Total

20 min
Serving

8

Roasted Red Pepper Goat Cheese Penne

Ingredients

170g Woolwich Dairy Roasted Red Pepper Topped Goat Cheese
6½ cups cooked penne pasta
1/4 cup milk or water, for sauce
1/2 tsp chicken base powder
2 tsp Parmesan cheese, grated
2 tsp parsley, chopped
2 tbsp red onion, thinly sliced
3/4 cup mushrooms, sliced
3/4 cup cooked chicken breast, thinly sliced
salt and pepper

Directions

Bring salted water to a boil and cook penne noodles for 10-12 minutes until al dente. Strain, rinse under hot water and set aside.
As the pasta is cooking, sauté onions and mushrooms with a small amount of oil in a frying pan over medium heat. When softened, add cooked chicken to warm, cover and set aside.
Heat milk in a large glass bowl in the microwave until very warm. Add chicken base and blend with a whisk.
Remove plastic seal from the Woolwich Dairy Roasted Red Pepper Topped Goat Cheese, and warm in the microwave for 30 seconds.
Gently mix into milk mixture, add mushroom-chicken mixture and stir together.
Add cooked pasta. Sprinkle on Parmesan cheese and mix it up!
Serve immediately with chopped fresh parsley. So easy, so cheesy!

Roasted Red Pepper Goat Cheese Penne

Ingredients

Directions

FEATURED PRODUCT

Roasted Red Pepper Topped Goat Cheese

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