I am a huge fan of cheese, especially goat cheese, so when I came across this recipe I knew I had to try it and share it with you. It came out wonderfully. The creamy and smooth flavor of the goat cheese and rosemary added a sophisticated feel and taste to this classic American dinner. Serve it with a spinach salad and you have a healthy and hearty dinner. Try it out and let me know what you think. Enjoy!
Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary
Yield: 8 servings Prep Time: 15 minutes Cook Time: 25 minutes
1 tablespoon vegetable oil
1 pound dried rigatoni
1 quart heavy cream *
2 tablespoons chopped fresh rosemary
1 clove fresh garlic, crushed
8 ounces goat cheese
2 cups shredded roasted chicken
salt and pepper to taste
1. Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook according to the directions on the package, 10-12 minutes.
2. While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer – take care not to let it boil over. Allow the cream to reduce by about half.
3. Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.
4. Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.
notes: I used about half of the heavy cream to make the meal healthier.
recipe and image here