2 tbsp. olive oil
1 large onion, chopped roughly
1 cup cremini mushrooms, sliced
8oz Dancing Goat’s Dairy Sea Salt Chevre
1-2 cups chicken stock
4 cups cooked pasta of your choice
Optional: Garnish with fresh chopped parsley Top with other seasonal veggies such as the roasted broccoli, sautéed golden zucchini, and fresh sugar snap peas depicted below
Drizzle large sauté pan with olive oil and set heat to medium-high. Add chopped onions and cook until they start to soften and brown, about 10 minutes, adding 1 tablespoon of water if they being to burn. Add chopped mushrooms and cook until they start to release their juices; another 5 minutes or so. Turn heat down to low and stir in goat cheese until melted. Add ½ cup of chicken stock and stir until evenly mixed. Continue adding stock until the desired thickness is reached. Serve over pasta and top with fresh parsley and vegetables if desired. Enjoy!