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Mac N' Chevre With Laura Chenel's Original Log, Roasted Chicken, Corn And Tomatoes
Serves 6 servings |
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Ingredients:
| 8 oz Laura Chenel's fresh Original Log chevre |
| 2 oz Tome or other hard grating cheese |
| 2 cups cream |
| 1 sprig of fresh rosemary |
| 1 cloves garlic, smashed |
| 12 ounces shell pasta, (or other shape of your choice) |
| 1 1/2 cups cooked chicken, cut into 1/4 inch chunks or shredded |
| 1 1/2 cups peeled and diced tomatoes |
| 1 1/2 cups frozen corn |
| Salt and black pepper |
| Minced chives or chopped parsley for garnish, (optional) |
Directions:
- Preheat oven to 350F. In a medium sauce pan, add the rosemary sprig and smashed garlic cloves to the cream and bring to a simmer over medium heat. Simmer until the cream has been
- reduced by one half. Remove the rosemary and garlic and discard. Whisk 6 ounces of the fresh goat cheese into the cream until melted. Add salt and black pepper to taste. Keep warm.
- Cook the pasta according to package directions. Drain but do not rinse the pasta. Pour the pasta into a large mixing bowl.
- Add the cream mixture, chicken, tomatoes and corn to the pasta. Stir until well combined. Pour pasta mixture into a baking dish. Crumble the remaining 2 ounces of fresh goat cheese on top of the pasta and the 2 ounces of grated Tome.
- Bake until warm and bubbly, about 30 minutes. Garnish with chopped herbs before serving if desired.
| Course: | Dinner |
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