Thursday, August 15, 2013

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

Let's take a trip to last Saturday. I woke up at 6 am to get ready for work. Slaved away at the office from 7 to 3, counting down the minutes to be able to get some down time with my boyfriend who is actually in town and had the weekend off (a rare occasion). After a full day of office food for me and lounging on the couch eating leftover pizza for him we were famished. So we headed to Pinterest, where we often ooh and ahh at all of the delicious recipes posted daily. Until this recipe stopped us both dead in our tracks. The freshness of the rosemary, melted into a creamy sauce, and topped off with shredded chicken. We were in pasta heaven. In which case I hope there is a such place as pasta heaven... Because I will be pounding down the door to get in. As I imagine, there's no calorie counting there, right? Anyways, this was the perfect portion for the two of us on the couch catching up on the latest episode of Suits and downing a bottle of wine at 6pm.

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

  • 1/2 lb. bowtie pasta
  • 1 pint heavy whipping cream
  • 1 tbsp. chopped fresh rosemary
  • 1 clove garlic, minced
  • 4 oz. goat cheese
  • 1 1/2 cups shredded roasted chicken
  • salt and pepper to taste

Boil a large pot of salted water and cook the noodles according to the boxed directions.

Meanwhile, heat a medium stock pot medium high heat. Add in the heavy cream, rosemary, and garlic. Lower the heat to simmer and let the mixture thicken and reduce by about half, stirring occasionally. 
Careful not to let the cream boil over the top of the pot.

Once the cream has reduced down, add in the chicken and goat cheese, stirring until the goat cheese melts into the mixture. Season with salt and pepper to taste.

Drain the noodles and add the cream sauce to the noodles. Mix thoroughly and serve hot.

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