This is the type of dish you can throw together with almost any vegetables you have on hand. Basically any bell pepper / tomato / zucchini / eggplant / mushroom / caramelized onion / balsamic / garlic combination works really well with the goat cheese. The sauce is so simple: roasted cherry tomatoes & roasted onions mashed together and it's so good.
Fettuccine with Roasted Cherry Tomato & Onion Sauce, Chicken, Roasted Red Peppers,
Swiss Chard & Goat Cheese
You'll need (serves 2):
fettuccine for two
2 handfuls of cherry tomatoes
handful of cippolini onions (peeled, tops & bottoms cut off)
1 chicken breast
1 red pepper (seeds removed & cut in quarters)
6-8 swiss chard leaves (washed well & dried)
1/2 c goat cheese
Pre-heat the oven to 400 degrees. Toss the cherry tomatoes with a bit of olive oil, season with s&p, roast until skins burst. Remove, discard skins, cover & set aside. Place onions & red peppers in a tin foil pouch, drizzle with olive oil, s&p. Roast until the peppers are soft & onions are very soft & beginning to brown. When the peppers are cool enough to handle, remove the skins & slice. Chop the onions into small pieces, combine with the tomatoes, gently mash & set aside. Heat a bit of olive oil over medium heat, lightly fry the swiss chard, season it with s&p. Cook the pasta in salted boiling water until al dente, drain & reserve about a cup of starchy cooking water. Toss the cooked pasta with tomato & onion sauce and starchy cooking water continuously for about 2 minutes. Add in the red peppers, chicken & swiss chard & garnish with goat cheese.