Roasted Red Pepper and Goat Cheese Pasta

Roasted Red Pepper and Goat Cheese Pasta
Servings: 4

1 Tablespoon olive oil
2 boneless skinless chicken breasts, salted and peppered
3 Tablespoons unsalted butter
3 garlic cloves, minced
1 red onion, diced
1 Tablespoon white sugar
8 ounces tricolor pasta (or pasta of choice)
1 12-oz jar Trader Joe’s Fire Roasted Yellow & Red Peppers, drained and chopped
4-oz. Montchevré crumbled goat cheese
Approximately 1/2 cup pasta water

Directions:

Heat salted pasta water on high in a medium pot.

In a large skillet, heat olive oil on medium high heat. Add chicken breasts and cook for 4-5 minutes on each side or until fully cooked. Remove chicken and set aside.

Melt butter in the skillet and add the minced garlic, diced onion and sugar. Cook over medium heat for 10 minutes, stirring occasionally.

Add pasta to boiling water and cook according to package, until al dente. Reserve 1/2 cup of the water. Drain the pasta and set aside to add to the sauce.

Add roasted chopped roasted red peppers to the skillet and cook for an additional 5 minutes.

While roasted red pepper sauce is still cooking, dice the chicken breasts and add to the skillet.

Remove the skillet from the heat and add the crumbled goat cheese. Stir until the sauce is well blended and toss with cooked bowtie pasta. Add enough pasta water to reach the consistency you want the sauce to be. Serve.

…with thanks to laphemmephoodie.com