Chicken & Goat Cheese Pasta is a sophisticated take on mac and cheese.
Total Time:35 minutes
Yield:8 servings 1x
1 pound rigatoni
1 quart cream
2 tablespoons chopped fresh rosemary
1 clove garlic, crushed and peeled
8 ounces goat cheese, chopped into cubes
2 cups shredded or chopped cooked chicken
salt and pepper to taste
Put a large pot of water on to boil. Once it's boiling, add plenty of salt, and drop your pasta in, stirring occasionally to make sure it doesn't stick together. Boil for 10 minutes, then drain and return to the pot.
While your pasta is doing its thing, add the cream to a saucepan over medium low heat. Add in the rosemary and garlic clove, and bring the cream to a simmer. Be careful not to let it boil. Let it simmer for a few minutes to reduce and thicken. Add in the goat cheese and stir until it melts.
Once your sauce and pasta are both ready, add the sauce and the chicken to the pasta, and toss it all together to combine. Add salt and pepper to taste. Serve hot and happy.