ingredients

Bring a large pot of water to a boil, and add enough salt so that it tastes seasoned.  

While the water is coming to a boil, put the cream, rosemary, and a pinch salt and pepper in a large saucepan over high heat. Bring just to a simmer, then lower the heat to medium and  and simmer to reduce the mixture by half.

Add the chicken to the cream and bring the mixture back to a simmer.  Continue cooking until it coats the back of a spoon, about 30 minutes.

Add the rigatoni to the boiling water and cook it until al dente, about 10 minutes.  Drain the pasta from the water and add to the sauce.

Add goat cheese to pot. Toss the pasta to combine it with the sauce and bring it back to just a simmer.  Adjust seasoning to taste.

Wine: Fifty Barrels #10
(the #10 is no longer available. It was a barrel they found without a label. oops. I’m just rubbing it in that I got to have a few bottles being a wine club member and it was delicious. :D)

Ref: The Chew on ABC via Pinterest

I’ve always known I’ve had a minor mac and cheese problem. And by “problem” I mean I crave it and generally eat the orange Kraft stuff, then I feel guilty. Then Pinterest comes along and I’m realizing just how BIG my mac and cheese problem is. The amount of different mac and cheese recipes I’ve pinned is ridiculous. This is one of the recipes I found…. and it’s AMAZING. And I still feel guilty… but with a smile. 😀 I did cheat and get the pre done roasted chicken and shred that, but that chicken is delicious and easy. Made this dinner super fast to make. Oh and I paired it with my grilled asparagus marinated in olive oil and a dash of salt and pepper. Because eating asparagus with mac and cheese makes it healthy…. no? Ok i tried at least. hahahahaha