Mark this date folks, I’m about to do something unprecedented and tell you to not use as much cream as a recipe calls for.
Here’s what you need:
1 Tbsp vegetable oil
1 lb dried rigatoni
1 quart heavy cream*
2 Tbsp chopped fresh rosemary
1 clove fresh garlic, crushed
8 oz goat cheese
2 c roasted chicken, shredded
salt and pepper to taste
*As into crazy creamy things as we are, we’re pretty sure this is supposed to be a pint.
Start by boiling a pot of water and cooking your pasta. While your pasta cooks, in a sauce pan, combine your cream, rosemary and garlic and heat to a simmer. The original recipe has you reduce the cream by half. Neither the Mr. or I have ever heard of reducing cream, and were both pretty sure it’d result in scorched milk and tears, so instead we just heated it through and called it good. With the amounts listed we wound up with enough sauce for our meal and a left over baggie of sauce that we froze that will make another meal when combined with chicken and pasta. Not a terrible thing for sure, but kind of excessive if you aren’t intending to make a freezer portion.
Once your cream mixture is nice and hot, mix in your goat cheese and chicken and stir until everything is reheated and the sauce coats the back of a spoon. Mix in your pasta and serve hot.
This was absolutely delicious and really filling. Like I said, it’s certainly not a bad thing that we have an extra bag of sauce to make this up in a hurry, but I think that reducing the cream to a pint and not winding up with that extra sauce would let the goat cheese flavor shine through a bit more.
Even aside from the sauce, this was filling enough and made a big enough batch that we froze a meal’s worth of prepared pasta after we all finished eating. Definitely a great recipe for entertaining friends (as long as they aren’t on a diet!).