Baked Chicken Zucchini Pasta

Ingredients

• 2 cups chopped zucchini
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 1/2 teaspoon crushed red pepper
• 12 ounces dried short pasta (such as cavatelli, shells or rigatoni)
• 1 1/2 cups heavy cream
• 1 shallot (finely chopped)
• 1 garlic clove (finely chopped)
• Freshly grated zest from 1 lemon
• 4 ounces soft goat cheese
• 1 1/2 cups cooked chicken (chopped or shredded)
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon chopped parsley (or fresh basil)

Instructions

1. 1

   Heat the oven to 400 (200 C) degrees.

2. 2

   Toss 2 cups chopped zucchini in an 11x9-inch baking dish with 2 tablespoons extra-virgin olive oil½ teaspoon salt and ½ teaspoon crushed red pepper. Roast 20 minutes, or until the zucchini is golden brown on the edges.

3. 3

   Meanwhile, bring 4 or 5 quarts of water to a boil in a large pot and add 2 tablespoons salt. Add the pasta and cook until al dente. Drain, then add to the baking dish with the zucchini and 1 ½ cups cooked chicken.

4. 4

   Put the cream, shallot, garlic and lemon zest in a saucepan. Bring to a simmer over medium-high heat (watch that it doesn't boil over), then reduce the heat and simmer 5 minutes. Remove from the heat and stir in 4 ounces soft goat cheese. Pour the sauce over the pasta and chicken mixture and stir gently to combine. Sprinkle ½ cup freshly grated Parmesan cheese evenly over the top. Note: At this point, you can cover the baking dish and refrigerate up to 24 hours before continuing to the baking step.

5. 5

   Bake 15 minutes, or until the sauce bubbles and the edges turn golden. Scatter the parsley over the pasta and serve hot.