Tomato, Herb and Goat Cheese Capellini

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4 Tbsp reduced-sodium chicken broth, divided
1 Tbsp minced garlic
3 cup(s) fresh cherry tomato(es), quartered
1/2 pound(s) uncooked capellini, or spaghetti, cooked in salted water, kept warm
1/2 cup(s) semisoft goat cheese, or feta, crumbled
1/4 cup(s) basil, fresh, minced or slivered
1/4 cup(s) fresh parsley, minced or slivered
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste


  • Heat 1 tablespoon of broth in a large nonstick skillet over medium-high heat. Add garlic and sauté until lightly browned, about 1 minute. Add tomatoes and cook, stirring a few times, until just soft, about 1 minute. Add remaining broth and heat through.
  • Place cooked pasta in a large bowl and add tomato mixture; toss to combine. Add cheese and herbs; toss to combine. Season to taste with salt and pepper. Serve hot or at room temperature. Yields about 1 cup per serving.

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