had to cook it about three times longer than the source recipe, but it was worth the wait, and the work of adding five minute increments of further roasting until the thickest wedges were fork-tender. i do not normally like goat cheese, but it works very well, here. incredible flavor, and fairly straightforward.
This recipe has been in rotation for a while now. I usually zhuzh it up by adding a couple bell peppers, a zucchini, a shallot or two, and a splash of Worchestshire just before deglazing with the chicken broth. I used Carbe Diem pasta for the first time and they really didn’t make much of a difference other than losing integrity faster than your typical pasta. If I use them again, I may boil them beforehand and cut back on the liquids. I didn’t have any ground meat so I just used some cheddar jalapeño brats and cut them up after browning them in the pan! It turned out so yummy. This is one of those fool-proof dinners you can use whatever combos your heart desires.
