This Chicken Linguine with Figs & Goat Cheese is a delicious 30-minute meal that’s made with dried figs, red wine & smoky bacon. It’s delicious paired with a glass of Merlot or Pinot Noir.
I’m back with another easy and delicious pasta dinner idea for you!
This one has all the goodies going on:
- Goat Cheese
- Red Wine
I mean… It’d be tough not to love this dish…
This recipe came to me when I was scouring the fridge one day.
The night before, we’d skipped a full-on dinner, and just enjoyed a charcuterie board instead. So, I had plenty of odds and ends from our snacking session. A handful of my favorite Blue Ribbon Orchard Choice Mission Figlets, some goat cheese, and a half empty bottle of red wine…
That’s when the idea for this Chicken Linguine with Figs & Goat Cheese was born.
I started by browning up some bacon, letting it get nice and crispy.
Then, I dredged some chicken in flour, added it to that same skillet, and let it get nice and golden brown. To that, I added in some onions, garlic and those yummy California Figs.
After the onions softened up a bit, I poured in a few glugs of red wine, let it reduce a bit, and then loosened it all up with a bit of chicken stock. To that I added in the pasta and tossed it all together. I also added in a bit of fresh parsley to brighten things up, then I gave it a taste and decided it needed a bit of lemon added to it as well, for a bit of acidity. I used both the zest and juice of one lemon, but if you don’t have any lemon on hand, you could also add in a little bit of balsamic vinegar.
Be sure to reserve some of your pasta cooking liquid before draining the pasta. It’s got lots of amazing starches and salt in there and if you find that your pasta is a bit dry after tossing everything together, you can pour a bit of those liquids in to loosen things up and make it a bit more saucy.
To top everything off, I added in some crumbled goat cheese. But here too, you can innovate. No goat cheese on hand? You can also use feta or parmesan, or leave the cheese out entirely.
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Wine Pairings with Chicken Linguine:
- Merlot has an earthy, smoky quality to it that pairs amazingly well with this chicken linguine.
- Pinot Noir is another great option. It’s earthy aromas and bright acidity balance out this rich pasta dish nicely.
I think you will love this Chicken Linguine recipe. If you do, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Chicken Linguine Recipe
Chicken Linguine with Figs & Goat Cheese
- 1 Tablespoon extra virgin olive oil
- 3 slices bacon (sliced into 1-inch pieces)
- 1 pound boneless (skinless chicken breasts, cut into large chunks)
- Salt and freshly ground pepper
- ¼ cup all-purpose flour (for dredging)
- 1 onion (thinly sliced)
- 4 garlic cloves (minced)
- 14 Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs (quartered)
- 1 cup red wine
- 1 cup chicken broth
- 1/4 cup chopped flat-leaf parsley
- 1 pound linguine
- 1 lemon (zested and juiced)
- Salt and pepper (to taste)
- 2 ounces goat cheese (crumbled, for topping)
- Heat a large, deep skillet over medium-high heat. Add the oil and bacon. Cook the bacon until browned and crispy, 3-4 minutes. Remove with a slotted spoon and set aside on a paper towel lined plate. Place a large pot of water on the stove to boil.
- Meanwhile, season the chicken chunks with salt and pepper and dredge in a little flour. Add to the skillet, add the chicken and brown over medium-high heat, about 2-3 minutes, then scoot the chicken to one side of the pan and add the onion, garlic and figs. Cook for 5 minutes, then mix everything together. Add the wine to the pan and let it cook down for 5 minutes. Add chicken broth and parsley, and stir to combine. Reduce the heat to a simmer and cook 10 minutes, while you prepare the linguine.
- Salt the boiling water and add the linguine; cook to al dente according to package directions, then drain, reserving 1 cup of the cooking liquid.
- Add the cooked linguine to the skillet with with the chicken and figs. Stir in lemon juice and zest. Taste the sauce and season with salt and pepper. If needed, add some of the pasta cooking liquid to loosen things up. Garnish with the crisp bacon and goat cheese, and serve.
I teamed up with Valley Fig Growers to bring you this post. As always, all opinions are my own.