Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary

During the week, there is nothing I love more than a dinner that is home-cooked, simple and delicious.  I can’t say more great things about this pasta dish that only takes two pots to make the whole dinner.

  • 1 Tablespoon Vegetable Oil
  • 1 Pound Dried Rigatoni
  • 1 Quart Heavy Cream
  • 2 Tablespoon Fresh Rosemary, Chopped
  • 2 Cloves Fresh Garlic, Crushed
  • 8 Ounces Goat Cheese
  • 2 Cups Roasted Chicken, Shredded
  • Salt & Pepper to Taste
In a large pot, season water for pasta with salt and bring to a boil.  Add oil and rigatoni to the boiling water and cook according to the directions on the package, about 10 minutes.  At the same time, pour cream into a large sauce pan over medium heat.  Add rosemary and garlic to the cream and simmer (do not boil!).  Once cream has reduced by half stir in the goat cheese and chicken and continue to cook until the cream coats the back of a spoon.  Add drained pasta to the sauce, coating it with the sauce and simmer over low heat for a couple more minutes.
*Recipe from My Baking Addiction*


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