Aged Cabernet Series Artisan Recipe - Bonus Recipe 2013

The Mac and Cheese is creamy, tangy and perfectly infused with fresh rosemary, add in the roasted chicken and it's a hearty meal perfect for the winter weather. Pair this wine with this month's Aged Cabernet Series wines and enjoy!  (Recipe is courtesy of Jamie at My Baking Addiction, adapted from Live to Cook.)Mac and Cheese with Roasted Chicken, Goat Cheese and Rosemary 
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Mac and Cheese with Roasted Chicken, Goat Cheese and Rosemary

Ingredients:
• 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

Preparation:
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.

Pair this recipe with this month's Aged Cabernet Series featuring:
• Joseph Phelps Vineyards 2003 Cabernet Sauvignon, Napa Valley
• Burgess Cellars 2003 Napa Valley Cabernet Sauvignon, Vintage Selection

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