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Pasta Rustica with Goat Cheese

January 4, 2017

Moose suggested I have a shot at making a version of Penne Rustica.  It was super tasty and multiple friends asked that I share the recipe.  This is an approximation, so hopefully I didn’t forget anything important.

1 pound chicken thighs, diced
1 pound shrimp, peeled and deveined
1/2 pound thick sliced prosciutto, diced

1 pound bow tie or penne pasta

4 TB olive oil
2 TB minced garlic
1/4 cup marsala wine
1/2 tsp salt
1 tsp cayenne pepper
8 ounces herb goat cheese
1/2 cup goat milk

1 cup grated manchego

Preheat oven to 400 degrees.

Add the olive oil and garlic to a sauce pan over medium heat.  If using fresh garlic, allow it to sweat for a few minutes.  Add marsala wine, salt, and pepper.

Add the diced chicken to the sauce pan.  Saute until just cooked, then remove chicken from pan, leaving the juice.

Saute the shrimp in the broth until just cooked and then remove shrimp from pan.

Cut small chunks of the goat cheese into the broth and whisk the chunks until smooth.  Add the goat milk and prosciutto.  Reduce to low heat and allow to simmer.

Cook the pasta according to package directions and drain.  Stir in sauce and blend until coated.  Add chicken and shrimp.

Pour mixture into a 5L casserole dish.  Cover with grated manchego cheese.  Cook in oven 15 minutes or until cheese is golden brown.

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