Ingredients
- Kosher salt
- 1 Pound dried rigatoni pasta
- 1 Quart (4 Cups) heavy creamS1 Cup (8 oz) goat cheese
- 2 Cups shredded roasted chicken (either leftover, or when I don't have any, I pick up a small rotisserie from the store and shred it)
- 2 Tbsp. chopped fresh rosemary
Preparation
Step 1
1) In a medium saucepan, heat the cream, rosemary and 1/2 teaspoon salt over high heat. Bring just to a simmer to reduce mixture by half. Keep an eye on the cream, when it heats to a boil it will quickly climb the sides of the pan and could bubble over onto your stove. I speak from experience.
2) Add the goat cheese and chicken to the cream mixture and bring back to a simmer. Continue cooking until mixture thickens a bit and coats the back of a spoon, about 30 minutes.
3) While the cream is cooking, bring a large pot of water to a boil and salt it generously. Add rigatoni and cook until al dente, about 10 minutes.
4) Drain pasta, return it to the large pot and add the cream sauce. Toss the pasta to combine it with the sauce and bring the whole pot back to a gentle simmer.