Michael has served this dish at his restaurant Lola for years, but now you can make it at home. With just a few minutes worth of work you can indulge in this decadent take on a classic American dish.
things you'll need.
1 pound Dried Rigatoni
1 quart (4 cup) Heavy Cream
2 tablespoon Chopped Fresh Rosemary
8 ounce Fresh Goat Cheese (1 cup)
2 cup Shredded Roasted Chicken
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients Kosher Salt
instructions Bring a large pot of water to a boil, and add enough salt so that it tastes seasoned.
ingredients 1 quart (4 cup) Heavy Cream 2 tablespoon Chopped Fresh Rosemary Kosher Salt
instructions 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.
ingredients 2 cup Shredded Roasted Chicken
instructions 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.
ingredients 1 pound Dried Rigatoni
instructions 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.
ingredients 8 ounce Fresh Goat Cheese (1 cup) Black Pepper Kosher Salt
instructions 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.