Ingredients
The following ingredients have 4 Servings
- 2 pounds fresh red California grapes
- 2 tablespoons extra-virgin olive oil
- 3-4 large pinches crushed red pepper flakes, a pinch is three fingers & a thumb!
- 3-4 boneless, skinless chicken breasts
- 1 large shallot, chopped
- 1 cup balsamic vinegar
- 1 pound Cicatelli pasta, Penne would be a good substitute
- 1 15 ounce log goat cheese, softened
- 1 cup reserved pasta water
- fresh chopped parsley, for garnish
Instruction
- Preheat oven to 400F and a large skillet over medium-high heat.
- Add oil and, when hot, add chicken. Cook for 4 minutes or so until nicely browned on one side. Flip chicken, cook another few minutes then cover to finish cooking through (reduce heat if necessary). Remove chicken from pan and keep warm.
- Add shallots to pan with a little extra oil if necessary. Scrape up browned bits on bottom of pan and cook shallots for a few minutes or until starting to soften. Add balsamic vinegar, turn up heat to medium-high and return chicken to pan. Cook until sauce is starting to thicken and chicken is heated through, about five minutes (sauce will continue to thicken as it cools).
- Place grapes on a sheet pan in a single layer. Drizzle with olive oil just to coat, sprinkle lightly with kosher salt then crushed red pepper flakes. Toss with your hands then roast for 5-8 minutes or until grapes are just starting to split. Remove from oven and set aside (grapes can be served at room temp).
- Cook pasta according to package directions.
- Place softened goat cheese in a medium bowl and add 1/2 cup hot pasta water. Combine throughly until a sauce forms, adding additional pasta water until you reach desired consistency. Season to taste with kosher salt and freshly ground black pepper.
- Divide hot pasta among dinner plates. Top with goat cheese sauce. Add a few slices of chicken and top with extra balsamic sauce. Add roasted grapes, garnish with freshly chopped parsley and serve immediately.
