Figs and goat cheese are often paired together for flat breads and pizzas, so I decided to put them together in this grilled chicken and pasta dish, and the result was yum-my!
2 chicken breasts
2T fig butter (found at Trader Joe's)
1T balsamic vinegar
1/2 sweet onions, chopped
2 cloves garlic, minced
1.5 cups white wine
3/4 cup heavy cream
1.5T goat cheese
1/4 cup freshly grated parmesan
Trim excess fat from chicken and sprinkle with garlic salt on both sides. Mix fig butter and balsamic vinegar together. Spread on chicken with a basting brush. Allow to marinate for at least one hour (I marinated mine overnight).
Grill over medium heat for 6-7 minutes on each side, or until the internal temperature reaches 160 degrees.
Saute onions in wine for 10 minutes on medium heat (the wine should simmer but not boil). Add garlic, heavy cream, salt and pepper. Simmer for 5 more minutes. Add in goat cheese and parmesan and stir until blended. Reduce heat to low, cut butter in half so you have two 1T cubes, and add to sauce. Stir occasionally while pasta and chicken cook.
Boil salted water. Cook Spaghetti to al dente. Drain and return to pan. Add sauce and mix.
Plate pasta. Slice chicken and add on top. Drizzle balsamic glaze over chicken and garnish with fresh parmesan.