Mac and Cheese with Roasted Chicken Recipe
Prep Time: 10 Minutes
Cook Time: 30-60 Minutes
Yield: 6-8 servings
• 1 Tbsp vegetable oil
• 1 lb. dried rigatoni
• 1 quart heavy cream
• 2 Tbsp chopped fresh rosemary
• 1 clove fresh garlic, crushed
• 8 ounces goat cheese
• 2 cups shredded roasted chicken
• 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, 10-12 minutes.
While you are waiting for the water to boil, pour the cream into a large sauce pan over medium-heat. Add the rosemary and garlic to the cream and bring it to a simmer - take care not to let it boil over. Allow the cream to reduce by about half.
Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.
Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.
Wines to Pair with this Recipe
We recommend Spring Street Winery Cabernet Sauvignon.
Tasting Notes: Cassis jumps out of the glass, then subtle tannin becomes evident followed by ripe cherry and, ultimately, baked rhubarb pie notes. The entry is super balanced in its acidity and weight. Its texture is silky in spite of the burst of sour cherry, which folds gently into the soft tannin matrix. Ripe Bing cherry, subtle mocha, and underlying exotic Tahitian vanilla envelop the silky and elegant finish with a careful balance between acidity and tannins.
$14.99 from The California Wine Club.
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