Thursday, April 18, 2013

Goat Cheese Pasta With Chicken and Rosemary

Ever since January, my husband and I have been making a big effort to try different recipes on pinterest.  I really enjoy looking on pinterest and finding fresh ideas.  One thing I found out is my tastebuds have changed.  I used to despise any kind of goat cheese.  It was too funky for me.  I have actually begun to like goat cheese.  Because of this previous hatred of goat cheese, I took it upon myself to do something daring.  I would make a mac and cheese recipe using goat cheese.  This is the recipe I found, tried and enjoyed.  This bright recipe is best freshly made.


1 Tbsp. Vegetable Oil
1 lb. Dried Rigatoni
1 quart Heavy Cream
2 Tbsp Fresh Rosemary, chopped
1 Garlic Clove, crushed
8 ounces Goat Cheese (I actually had put 10 oz in)
2 C. Cooked Chicken, shredded
Salt and Pepper to taste

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 (about 10-12 minutes).
While you are waiting for the water to boil, pour the cream into a large saucepan over medium heat.  Add the rosemary and garlic to the cream and bring to a simmer.  Make sure it doesn't boil over.  Allow the cream to reduce by about half.  Stir in the goat cheese and chicken and continue cooking it until the cream coats the back of the spoon.
Thoroughly drain the pasta.  Add the pasta to the sauce and coat.  Simmer over low heat for a few minutes.  Serve hot.

This recipe found through pinterest from the My Baking Addiction blog posted by JAMIE.

Creamy Tomato Tortellini Soup, It Is Out Of This World!

I am always skeptical when I make soup recipes from someone else.  I have found so many bland ones in the past, but have since learned how to fix some of those recipes.  I am happy to say this is one recipe I followed and didn't have to adjust one bit!  This soup is so good that I was mad that I didn't make a double batch so I could have more than seconds.  This one has earned a permanent spot in my family cookbook.  It tastes just like it came from a nice restaurant.


2 Garlic Cloves, Minced2 Tbsp. Olive Oil2-10 3/4 oz Cans of Condensed Tomato Soup1/4 cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste (I used the sun dried tomatoes in olive oil)2 cups Half and Half2 cups Chicken Stock or Vegetable Stock1 tsp Onion Powder1 Tbsp. Italian Seasoning1/2 tsp Salt1/2 tsp Pepper1-9 Oz Package Of Cheese Filled Tortellini1/2 cup Fresh Parmesan Cheese, Shredded

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown.  When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices.  Bring to a simmer.Once simmering, drop tortellini into the soup. Cook according to the package directions.  After the tortellini is cooked, ladle soup into bowls and top with parmesan cheese.

I got this recipe through pinterest.  The blog is came from is called Recipe Swagger.  The page I found this is at