Mac & Cheese w/ roasted chicken, goat cheese, and rosemary

Share

For those who don't know, I love Michael Symon. LOVE HIM! This is his recipe and its really really good! Just watch how much rosemary you add, when people say a little bit goes a long way, its true with rosemary.






Ingredients:
1 box rigatoni pasta
1 quart heavy cream
2 TB chopped fresh rosemary
8 ounces fresh goat cheese
2 cups shredded roast chicken
salt to taste

Bring a large pot of water to boil, and add enough salt so that it tastes seasoned. While the water is coming to a boil, put the cream, rosemary, and 1/2 tsp salt in large saucepan over high heat. Bring just to a simmer, then lower the heat to medium and simmer to reduce the mixture by half.

Add the goat cheese and chicken to cream and bring mixture back to a simmer. Continue cooking until it coats the back of a spoon, about 30 min.

Add pasta to the boiling water and cook until al dente, 10 min. Drain the pasta from water and add to the sauce. Toss the pasta to combine it with the sauce and bring it back to a simmer.

*be CAREFUL when heating the cream, when it comes to a boil it will quickly climb the sides of the pot and boil over. And its messy, trust me.