Prep Time: 10 Minutes
Cook Time: 30-60 Minutes
Yield: 6-8 servings
Prep Time: 10 Minutes
Cook Time: 30-60 Minutes
Yield: 6-8 servings
The Mac and Cheese is creamy, tangy and perfectly infused with fresh rosemary. The roasted chicken makes this a hearty meal, perfect for the winter weather. Pair with either of this months' Aged Cabernet Series featuring the Joseph Phelps Vineyards 2003 Cabernet Sauvignon, Napa Valley and the Burgess Cellars 2003 Napa Valley Cabernet Sauvignon. (Recipe is courtesy of Jamie at My Baking Addiction, adapted from Live to Cook.)
• 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 rigatoni, add to the sauce and coat; simmer over low heat for a few minutes.