Now on to today’s post. My mom lent me her can of white truffle oil last week (you can tell I’m a foodie when I got overly excited about this), and I couldn’t wait to use it. I didn’t have time to run to the market, so I whipped up this rigatoni pasta with a truffle oil cream sauce and ingredients already in the fridge–zucchini, tomatoes and goat cheese.
I normally would have chosen farfalle or penne, but since I was using what I already had, rigatoni it was. The pasta turned out absolutely delicious–but really, how can any recipe with truffle oil as an ingredient taste bad?
2 boneless, skinless chicken breasts, sautéed
1 box rigatoni
1/2 red onion, finely diced
3 cloves garlic, minced
2 medium zucchinis, thinly sliced at a diagonal
3/4 – 1 cup half & half, plus more to reach desired consistency
Silver Goat Chevre Goat Cheese (4 oz.)
4-5 Roma tomatoes, diced
2 tsp. white truffle oil, plus more to taste
Salt and pepper, to taste
Parsley, for garnish, if desired
Season chicken with salt and pepper. Place skillet over medium heat and add just enough olive oil to cover the bottom of the pan. Let the oil heat, then add seasoned chicken breasts. Cook on each side for 6-7 minutes, or until cooked through. Remove chicken and cut into thin slices. Set aside.
Bring a large pot of water with a dash of salt and olive oil to a boil. Add rigatoni and cook until slightly aldente, about 7-8 minutes. Drain pasta, then return to the large pot.
In a medium skillet, heat olive oil over medium heat. Add diced onion and garlic. Cook until translucent and aromatic, about 8-10 minutes. Add sliced zucchini and a drizzle of olive oil. Cook until zucchini slices are tender with a slight crunch.
Add half & half and goat cheese to mixture and let simmer for 5-10 minutes. Stir, as to help melt the cheese. Mixture should thicken, but add more half & half if needed. Once mixture is thick, add tomatoes, truffle oil and season with salt and pepper.
Pour mixture into large pot with the pasta then add sliced chicken. Season as needed. Serve hot.