One of my favorite restaurants in downtown Greenville is Lazy Goat. And I’d say I eat there probably more than most people. Well, not more than my dear friend Megan and my sweet Lovey. We are in the Table 301 Stimulus Package, a revolving $25 off 2 entrees at one of the three restaurants per month.
Megan and I have semi-successfully imitated their Sweet Potato Gnocchi that they’ve unfortunately taken off the menu. We still haven’t gotten that quite right, and I think I’ll give it another go in a few months. But what I have successfully gotten right isn’t anything in particular on the menu, but more of a dish that I think sums up the food there. It has a lot of the common flavors that show up in a lot of their great food.
I’m not exactly sure what to call this dish. A few ideas we tossed around were Chicken Billy Pasta, Chicken Pasta-billy-ty (that was Lovey’s idea), and we just knew that Grilled Chicken and Sundried Tomato Pasta with Goat Cheese, Toasted Pine Nuts and Basil was a bit overwhelming and wordy. So we’ll just stick with Chicken Billy Pasta because it’s the most fun!
Chicken Billy Pasta, Serves 4
- 1 lb. chicken
- 2 T. white vinegar
- 1/4 c. olive oil
- 4 T. McCormick’s Grill Mates Roasted Garlic & Herb seasoning
- 2 T. olive oil
- 3 cloves garlic
- 3-4 shallots, chopped
- 1 lb. penne pasta, uncooked
- 1/4 c. pine nuts
- 1 bag sundried tomatoes, chopped
- 1 pkg goat cheese, crumbled
- 12 basil leaves, chopped
Mix the 1/4 c. olive oil, vinegar, and seasoning then add chicken. Marinate for 30 minutes to an hour.
Heat an indoor grill pan to medium high heat and begin grilling chicken. In large skillet, heat up the 2 T olive oil and saute the garlic and shallots. Drain off some of the oil and seasoning from the grill pan to the skillet. Add the sundried tomatoes and cook for 10 minutes while the chicken is finishing. Cut the cooked chicken into bite-size pieces and add to the skillet.
Meanwhile, cook the pasta according to the directions on the box. Drain, but do not rinse. Also, toast the pine nuts in a small pan over low heat.
Add the cooked pasta to the large skillet with the chicken mixture. When ready to serve, stir in pine nuts, goat cheese, and basil.