FOODIE: Goat Cheese & Roasted Pepper Stuffed Chicken with Pasta and Roasted Carrots

Written By Hillary Crosley

I know this recipe sounds random but I’ve had a rough couple of weeks. I lost my desire to cook ladies…it was THAT serious. But while locking myself in my apartment and watching my Food Network girls Giada and Ina, I saw these recipes. Of course, the roasted peppers were supposed to be sun-dried tomatoes but I couldn’t find that in my hood. Thanks Bed-Stuy. But the roasted peppers were fine. Peep the recipes below. My tasters loved it…and preparing the dishes made me feel better.

Chicken with Goat Cheese and Sun-Dried Tomatoes: All of the goat cheese in Bed-Stuy hid from me, so I copped regular version and spiced it up with oregano, rosemary, thyme and a bay leaf. I wouldn’t do the bay leaf again…it gave the chicken a tart taste that I personally didn’t love, though my tasters didn’t mind.

Tagliarelle with Truffle Butter: I replaced the white truffle butter (where do you buy that anyway!?! Fairway, I’ve heard…) with marsala wine. Truffles are mushrooms, so I substituted marsala wine since it has a savory flavor and I think that’s what the recipe is aiming for.

Roasted Carrots: These are easiest…

Let me know how yours works out!

Last 5 posts by Hillary Crosley