Goat Cheese and Chicken Alfredo

I have a mild (ok, strong) obsession with goat cheese. I could eat it for any meal. On anything. At any time of day. I was first exposed to this treasure a number of years ago when my parents used to live in downtown Chicago. My dad decided to take us on a "short walk" to get lunch together. In the snow. This short walk turned into a few mile walk to this little restaurant on the north side of downtown (they were in south loop...). It was cold. It's still something that comes up in family conversations. But although I may complain about the walk, it exposed me to one of my top five favorite foods - ever. I hope you enjoy this, I certainly do!

Ingredients:

6 Boneless Skinless Chicken Thighs (or 2-3 Chicken Breasts)
4 Ounces Goat Cheese
1 Cup Greek Yogurt
1 Tablespoon Olive Oil
2 Cloves Garlic
1/2 Cup Chicken Stock
1 Teaspoon Pepper
1 Teaspoon Salt
Chopped Red Pepper (I used 1/2 of a pepper)
Also: You will need something to put the sauce/chicken on. I used squash. This would also be amazing with some quinoa noodles!


If you're going to use squash like I did, make sure to get that started first. I roasted mine at 400 for 60 minutes.

The chicken needs to bake at 425 for 25 minutes. I simply put my chicken thighs coated in some salt and black pepper in a baking dish and into the oven! When it was done (check the temperature, put in for 5 more minutes if it's not ready) let it sit for 10 minutes before serving.

Start the sauce once the chicken comes out of the oven. Saute garlic cloves with olive oil. Add in chicken stock, salt and pepper and let simmer for a minute or two. Take off heat and add goat cheese. Then add in Greek yogurt. Be sure to add goat cheese first as this will bring down the temperature of the sauce so that the yogurt doesn't curdle.

I served mine with chopped red pepper. And it was fabulous!

Enjoy!