I picked this recipe up while cooking in a small bistro in Lincoln Park in the late 1990’s. Its simplicity makes it a breeze to cook and the few ingredients don’t overpower the simple taste of the goat cheese. A good crusty pane bread is essential to this meal as you want to mop up all of the sauce. I recommend a nice low oak chardonnay high acid chardonnay to go with it.
You can substitute fresh tomatoes for the caned but you will need to boil them for a minute to remove the skins.
Ingredients4-5 ounces Chèvre
1 pound cooked boneless skinless chicken breast
1 pound farfalle or similar pasta
16 ounces Caned Tomatos
3 - 4 cloves of garlic minced
6 fresh basil leaves choped
3/4 cup dry white wine
3/4 cup chicken stock or pasta water
Sea salt and black peper
1 tablespoon olive oil