This recipe was not a big hit at our house, but I have to share because I think it was outstanding–and my opinion counts too, hmm? It’s always a gamble when I go pasta since Senior, Junior, and Junior Too aren’t the best noodle fans. And then, of course, if I push it much beyond a nice marinara sauce–say, toss in roasted red peppers, mushrooms, and goat cheese–then let the indiscreetly discreet looks fly. Woe is me– No, strike that. Happy is me because I savored every bite.

Roasted Red Pepper-Mushroom-Goat Cheese Chicken Pasta

2 tbsp olive oil

1-1/2 lb chicken tenderloins

sea salt

ground black pepper

8 oz dried angel hair pasta (or thin spaghetti)

1 tbsp butter

8 oz white mushrooms, sliced thin

8 oz roasted red peppers, coarsely chopped (I used jarred peppers)

1/4 cup chopped parsley, divided

3/4 cup crumbled goat cheese

1) To grill pan, add olive oil and heat over medium-high; add chicken tenderloins, lightly season with salt and pepper, and grill both sides about 4 minutes each until just done; remove from skillet and let cool a few minutes

2) Meanwhile, cook pasta al dente according to package directions

3) While pasta is cooking, coarsely chop chicken; return skillet to stove top and, over medium heat, melt butter; add mushrooms and cook 3-4 minutes until lightly brown on both sides; stir in roasted red pepper, chicken, and half the parsley (reserving half); cook 2-3 minutes until warmed through

4) Meanwhile, lightly drain pasta (leaving a little liquid behind to keep the pasta moist) and divide between 4 pasta bowls; spoon mushroom-roasted red pepper-chicken over pasta, followed by goat cheese and sprinkles of reserved parsley; serve to your–ahem!–pasta lovers

Servings: 4