ROSEMARY MAC & GOAT CHEESE
- 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.
- 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2012/06/03/mac-goat-cheese-with-chicken-rosemary/
3.2.2885