ROSEMARY MAC & GOAT CHEESE

June 3, 2012

Okay, so I am referring to this as sort of a “Mac & Goat Cheese,” when this is obviously rigatoni. For clarity sake. Sorry to the noodle dichotomy purists, but I know you will love it nonetheless.

ROSEMARY MAC & GOAT CHEESE from Rachel SchultzROSEMARY MAC & GOAT CHEESE
Serves 3-4

1 pound rigatoni, cooked al dente
4 cups heavy cream
2 tablespoons rosemary, chopped
1 clove garlic, minced
2 chicken breasts, roasted and shredded
8 ounces goat cheese
Salt & pepper

Bring cream, rosemary, and garlic to a boil in a saucepan over medium heat. Allow cream to reduce by about half, stirring frequently.

ROSEMARY MAC & GOAT CHEESE from Rachel Schultz

Add goat cheese and chicken to cream mixture. Continue to stir until cheese is melted. Strain noodles and toss with sauce. Season with salt & pepper.

ROSEMARY MAC & GOAT CHEESE
 
Author:
Ingredients
  • 1 pound rigatoni, cooked al dente
  • 4 cups heavy cream
  • 2 tablespoons rosemary, chopped
  • 1 clove garlic, minced
  • 2 chicken breasts, roasted and shredded
  • 8 ounces goat cheese
  • Salt & pepper
Instructions
  1. Bring cream, rosemary, and garlic to a boil in a saucepan over medium heat.
  2. Allow cream to reduce by about half, stirring frequently.
  3. Add goat cheese and chicken to cream mixture.
  4. Continue to stir until cheese is melted. Strain noodles and toss with sauce.
  5. Season with salt & pepper.

Adapted from Michael Symon.

My New Cookbook


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