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I’m all about anything with Michael Symon, I would love to meet him one day! This was just an ok dish for us. While I thought it was good, I had to add more goat cheese to taste it and it needed a sprinkle of seasoning to kick it up and enhance the flavors. I would make it again, except make the changes above. We also used leftover smoked chicken instead of roasted chicken, which dominated the dish with a smoky flavor.

Mac & Cheese with Roasted Chicken
(Adapted from Michael Symon’s Live to Cook: Recipes and Techniques to Rock Your Kitchen)

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1 tablespoon vegetable oil
1 pound dried rigatoni
1 quart heavy cream
2 tablespoons 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.

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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.

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Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.

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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.

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