Chicken With Goat Cheese Vinaigrette and Pasta

• chicken breasts, boneless, skinless, split horizontally↗4
• uncooked penne pasta↗6 ounces
• olive oil↗1⁄2 cup
• olive oil↗1 tablespoon
• butter↗1 teaspoon
• chopped fresh flat-leaf parsley1⁄4 cup
• crushed red pepper flakes↗1⁄4 teaspoon
• goat cheese, crumbled, about one half cup↗2 ounces
• kosher salt and black pepper1⁄4 teaspoon
• tomatoes, cut in half, use grape or 1 cup cherry tomatoes↗1 cup

Step-by-step instructions

1. 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. 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. 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. 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. 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.