Chicken and Goat Cheese Pasta Salad
I made this for dinner tonight and it was absolutely wonderful! It’s one of my favorite dishes to make because it’s so fresh and easy to whip up. Not to mention, the added goat cheese is delectable. Here’s how I made it:
Start with your marinade. In a large bowl, add 1 teaspoon of mustard, 1 tablespoon of water, a dash of salt and pepper, and 1/4 cup of Italian salad dressing. Then, add your chicken and let it marinate for about 20 minutes.
While your chicken is marinating, you’ll need to cook three ears of corn. (I cooked four just to have extra.)
After the corn is cooked, shave it off the cob with a serrated knife.
When the chicken has marinated, grill the chicken until it’s well done and dice it up into bite sized pieces.
Once you’ve gotten the corn off the cob and diced up the chicken, combine together in a large bowl.
Now let’s start making the sauce for the pasta salad. Start with 1/3 cup olive oil, 4 tablespoons apple cider vinegar, 1/3 cup fresh pesto, 3 tablespoons chicken broth, and three tablespoons of fresh, chopped basil. Add 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and a dash of lemon juice. Mix well in a medium sized bowl.
Once the pasta is cooked to al dente, drain and add to the chicken, corn, tomato, and sauce mixture and toss.
Serve into bowls and top with crumbled goat cheese.
Enjoy the deliciousness!!!
Box of bowtie pasta
3 ears of corn
3 chicken breasts
2 large tomatoes diced
1/3-cup olive oil
4 tbsp apple cider vinegar
3 tbsp fresh basil
3 tbsp chicken broth
½ tsp pepper
½ tsp garlic powder
Crumbled goat cheese