I spend a large chunk of my day nursing my 9 week old son. And I spend a large chunk of that time on Pinterest. Thank goodness I have nursing as an excuse to do it :P (Although I have yet to find an excuse for the time I spend on that website NOT nursing...). I started using Pinterest to browse hair styles and craft ideas, but now almost all I do is look for new and interesting recipes to try.
I came across this recipe last night, and I kept it open in a tab to come back to (as I do when I find something I want to look over with more detail later). I thought it sounded and looked super yummy. I came back to it during our 5am feeding as well. I don't know how I feel about goat cheese (and I most definitely don't know how Steve feels about it), but I figured if it was seasoned with herbs like that, it can't be that bad!
My ingredients and the recipe I mostly followed
Oh! And the chicken!
Everything came together really well. A great thing about these kinds of recipes is that you really don't need to be THAT accurate in your measurements... I added 2 cloves of garlic more than double what was called for, and I totally eyeballed the half and half and cheese. It still came out amazing.
I wasn't sure what to expect from the goat cheese... my grocery store didn't have a herb and garlic kind but they did have herbed, I figured that was close enough. I expected to be wrestling with chunks of goat cheese in my sauce while it was cooking. I debated pre-melting it. But I'm glad I didn't because it melted beautifully, and oh man, the herbs that it was coated in MADE this sauce. SO amazingly delicious.
Oh I had also never roasted a red pepper before.... my house smelled AH-MAH-ZING while they were roasting! But when it came time to peel the skin and cut them up I was not a fan! Those things are slimy!! lol, and when you cut into them all of these thick oily juices pour out! (not to ruin your appetite, but I could only compare it to a woman's water breaking lol.............. sorry)
They sure are purdy!
It all came together great! I would make this over and over again! I DEVOURED my dish full it was ridiculous. But Steve also loved it, and Hannah was SILENT at dinner and ATE FOOD! Hallelujah! I don't care how expensive goat cheese is, if I can get her to eat it's worth every penny!
I served it over linguine noodles (not penne like my ingredients photo shows... I gave hubby the choice and he picked linguine over penne (huh?))
My only regret is that I forgot to pick up some fresh french bread to serve with it... NEXT TIME!! :)
Roasted Red Pepper and Goat Cheese Alfredo
Roasted Red Pepper and Goat Cheese Alfredo
- 4 whole red bell peppers
- 2 tablespoons of olive oil
- 2 small or one medium onion, diced
- 4 cloves of garlic, minced
- 2 cups half and half
- 4oz herbed goat cheese (can double if desired)
- 1 1/3 cup grated parmesan cheese
- 1/2 bag of baby spinach
- 2 or 3 boneless skinless chicken breasts, cubed
- your choice of pasta, cooked al dente (I like penne or linguine) (I don't like giving measurements of pasta because only you know how much your family will eat)
- salt and pepper to taste
- Preheat oven to 500ºF, arrange red peppers on a foil lined baking sheet and place in the oven for 20-30 minutes, or until nicely charred. Once done, take out and cover with another foil, let cool.
- Turn oven down to 350º and cook your chicken until no longer pink. (15 - 20 minutes maybe?)
- Add pasta to a pot of boiling, salted water and cook until al dente.
- Put olive oil in your pan and sautee onions and garlic until soft
- Add in half and half, goat cheese and salt and pepper. Stir on low heat so the cheese melts.
- Take your peppers and peel off the skin and remove stem and seeds. Slice into strips.
- Add the peppers and your parmesan cheese to the sauce.
- Optional: Pour sauce into a food processor or use an immersion blender (I did not take this step because I had neither machine, and I loved having the whole pepper strips)
- Stir in spinach and chicken and cover for 5 minutes. The spinach should soften and shrivel.
- At this point you can either mix the pasta into your sauce, or pour over the pasta on a dish. Whatever your preference.
- Optional: Top with more parmesan cheese and serve with crispy bread.