Thursday, December 1, 2011

Campanelle with Goat Cheese, Rosemary, and Roasted Chicken

I had to go to the grocery store today to pick up the goat cheese, heavy cream, and rosemary necessary for this recipe.... and then I saw eggnog.  My tree is up and (mostly) decorated with homemade ornaments (the supplies for which Mia and I made two hour-plus long trips to Michaels last week--"I love crafting, Gina, but I don't like picking out crafts for other people!"), my stocking is hung on my front window with care, and now life is complete because I have eggnog!


That was completely unimportant and irrelevant, but buying eggnog was the highlight of my day! Back to the subject of the ingredients, however, this mac-n-cheese is very good, and again, it is easy to make. You can easily make substitutions or leave out things because all you essentially need pasta, heavy cream, and goat cheese.  And goat cheese is one of the very best cheeses, in my opinion, and you can crumble the other half of the package on a spinach salad or two topped with Italian dressing, craisins, and walnuts (and chicken, if you feel so inclined again).

This version of the recipe makes 1 to 2 servings depending on how much you eat, but you can easily save and reheat via the microwave the day after, and it is just as good (although it is possibly even better because there are fewer dishes to do).  With regards to the chicken in this recipe, I used the other half of my Cornish hen, which provided me with just the right amount of chicken.  This website, however, provides instructions on how to roast a chicken breast if you don't have any chicken on hand.  You will only need one small chicken breast for this recipe if you need to roast chicken, but, of course, you can always just omit the chicken if roasting a chicken breast seems to be more trouble than it is worth.... :)

Adapted from this recipe by MyBakingAddiction.


Ingredients
1 cup campanelle or other small pasta
Olive oil
½ pint (1 cup) heavy whipping cream
1 ½ teaspoons fresh rosemary or ½ teaspoon dried rosemary (you could also sub in Italian seasoning or some other herb)
⅛ of a teaspoon of minced garlic
2 oz goat cheese (you can buy in a 4 oz package and use half)
½ cup shredded roasted chicken
(garlic) salt and pepper to taste



Instructions
  1. Place a medium to large sauce pan full of water on high heat, and allow it to come to a boil.
  2. In the meantime, combine the heavy whipping cream, rosemary, and garlic into a small sauce pan.  Place over medium heat and allow to simmer.  Simmer until the cream is reduced by about half.
  3. When the water is boiling, add the pasta, a small amount of olive oil, and a dash of salt.  Cook according to the pasta directions.
  4. When the cream has been reduced, add in the goat cheese, and continue cooking until the sauce becomes thick.  Add in (garlic) salt and pepper to taste.
  5. When the pasta is done, drain, and return to pan.  Pour the sauce over it, add the chicken, stir together, and place over low heat for two or three minutes while stirring.  Serve immediately.


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