Chicken With Goat Cheese Vinaigrette and Pasta

Orzo, one of the most versatile and, often, underappreciated pastas, creates the perfect base, and the dressing, comprised of olive oil, herbs, and goat cheese, adds a tasty punch.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  chicken breasts, boneless, skinless, split horizontally
• 6  ounces  uncooked penne pasta
• 1⁄2 cup olive oil
• 1  tablespoon olive oil
• 1  teaspoon butter
• 1⁄4 cup  chopped fresh flat-leaf parsley
• 1⁄4 teaspoon crushed red pepper flakes
• 2  ounces  goat cheese, crumbled, about one half cup
• 1⁄4 teaspoon  kosher  salt and black pepper
• 1  cup tomatoes, cut in half, use grape or 1  cup cherry tomatoes

Directions

1. Place the chicken breasts between sheets of plastic wrap and pound with a kitchen mallet to flatten the thick end and create an even thickness. Pat dry, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
2. Bring a pot of salted water to boil. Add the pasta, stirring so it doesn't stick, and cook as directed, about 10 to 11 minutes, and drain.
3. While the pasta is cooking, heat 1 tablespoon of oil and 1 teaspoon of butter in a large skillet, over medium-low heat. Place the chicken in the skillet, smooth side down, and cook about 9 minutes, until golden underneath. Turn the chicken and spread the tomatoes around the skillet. Continue cooking, turning the tomatoes occasionally, about 6 minutes or until the chicken is done.
4. Meanwhile, in a small bowl, combine 1/2 cup of the olive oil, the parsley, and crushed red pepper; fold in the goat cheese.
5. Divide the pasta between plates. Top each serving with a chicken breast and some of the tomatoes. Drizzle the goat cheese dressing over the chicken and serve.