I love to cook and bake, mostly bake but I will cook anything that includes my favorite savory ingredient, cheese. After all I did spend the majority of my life in Wisconsin where award winning cheese is being produced daily.
|Wisconsin Cheese Board from The Wisconsin Dairy Council|
This weekend, after my friend Marcia went home I cooked and baked up a storm, it helps me relax and to think. One of the first things I made was this fabulous Goat Cheese Pasta. I have been searching for this recipe ever since I had a similar dish at a restaurant in Fernandina Beach, FL at P.L.A.E ( People laughing and eating).
Michael Symon's Macaroni and Goat Cheese from The Chew
2 cups of shredded cooked chicken
1 tablespoon of kosher salt
1 quart of heavy cream
2 tablespoons of rosemary
2 pounds of rigatoni
8 ounces of goat cheese
In large saucepan pour cream, add salt and Rosemary, cook over high heat to just a simmer, than reduce heat to medium and reduce by half. In the meantime boil water for pasta and add a bit of salt. Add the chicken to the sauce mixture and cook for about 30 minutes or until mixture coats the back of a spoon. Cook pasta for 12 minute or until done. Add goat cheese to pot of sauce and then add drained pasta. Toss mixture and add to plates.
NOTE: I do not eat chicken so I omitted that from my recipe.
The pasta is delicious, the tang of the goat cheese and the infusion of rosemary makes a perfect match. I think this may be my favorite new pasta dish. I do hope that you try it!