Recipe: Chicken with Goat Cheese over Capellini (serves 2)

CHICKEN WITH GOAT CHEESE OVER CAPELLINI

1 small, whole chicken breast, boned and skinned
Juice of 1 lime
Juice of 1/2 lemon
1 clove garlic, minced
2 teaspoons olive oil
Salt
Freshly ground pepper
6 ounces uncooked capellini (angel-hair pasta)
1 ounce goat cheese, crumbled
1/2 cup heavy (whipping) cream
1/2 cup chicken broth
2 tablespoons minced fresh mint
2 tablespoons chopped Italian parsley
1 tablespoon grated lemon rind (yellow portion of peel)

In glass bowl, combine chicken, citrus juices and garlic. Refrigerate 1 hour, turning over once.

WHEN READY TO COOK:
Remove chicken; cut into strips 1/2-inch thick.

Bring large pot of water to a boil. Meanwhile, heat olive oil in small skillet. Add chicken; saute over medium-high heat until cooked through, about 5 minutes. Season to taste with salt and pepper. Set aside.

Cook capellini in boiling water until just tender. Drain well.

Return capellini to pot. Add chicken, goat cheese, cream, broth, mint, parsley and lemon rind. Simmer 5 minutes. Taste; season with salt and pepper. Serve hot.

Makes 2 servings
Source: St. Louis Post-Dispatch, June 14, 1999