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.

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