Best Goat Cheese Apple Walnut Pasta Recipes

Sweet Garlic and Goat Cheese Penne image

Provided by Robert Irvine : Food Network

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil, divided
1 whole head garlic
1 pound penne pasta
1 cup milk
1 shallot, minced
1/2 cup white wine
3 ounces goat cheese, crumbled
1/3 cup grated Parmesan
Salt and freshly ground black pepper
6 small parsley sprigs

Steps:

Preheat oven to 350 degrees F.
Slice the root end off the entire head of garlic and turn it upside down, wrapping it in aluminum foil and molding the foil so it supports the garlic to allow the cut end to stand upright in the oven. Pour 1 tablespoon of the olive oil on the garlic (reserving the other tablespoon) so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until it is cool enough to handle.
Bring a large pot of water to boiling for the pasta. Salt the water and boil until al dente. Drain and set aside.
Heat the milk in a small saucepot and keep warm. Squeeze the garlic cloves into a small bowl and mash them. Add a small amount of the warm milk to this bowl and whisk until smooth.
In a separate large saute pan, heat the remaining tablespoon of olive oil over medium high heat and saute the shallot until translucent. Deglaze the pan with the white wine and allow most of the wine to evaporate, then reduce heat to low, and add the garlic mixture. Whisk the goat cheese and Parmesan into the remaining hot milk, and add this to the pan with the garlic and wine sauce and season, to taste, with salt and pepper. Fold the drained pasta into the pan of sauce, transfer to serving dish and garnish with parsley sprigs.

Chicken Pasta With Apples and Walnuts image

Provided by Crazycook in PA

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

chicken breast, boneless and skinless, cubed
3 1/3 ounces goat cheese, crumbled
1 granny smith apple, peeled, cored and diced
1/2 cup walnuts, chopped
1 1/2 cups chicken broth
1 teaspoon dried thyme
1/4 teaspoon black pepper
4 tablespoons butter, divided
1/4 cup water
1 tablespoon cornstarch

Steps:

Heat a large skillet over medium heat.
Add 2 TB butter and melt.
Add diced apple and saute until slightly browned.
Add walnuts to apple mixture and cook for 5 minutes.
Remove and set aside.
In the same skillet, add remaining 2TB butter and saute chicken pieces until brown and crispy.
Add apple/walnut mixture back in to chicken.
Add thyme and black pepper.
Pour in chicken broth and heat.
Gradually add goat cheese and cook over low heat until cheese is melted.
In a small measuring cup, add water and cornstarch and stir to get lumps out.
On medium high heat, gradually add cornstarch and constantly stir until sauce is slightly thick.
Serve over pasta of your choice.