Inspired by Michael Symon's Mac and Cheese with chicken, goat cheese, and rosemary, Jessica and I made a few changes to come up with our own version of the dish. Here's Michael's dish.
We substituted light sour cream for all the heavy cream in the original recipe. We added more rosemary plus asparagus and and mushrooms. Here's our dish.
Here's the recipe:
1 lb. rigatoni, cooked al dente
1 store bought rotisserie chicken ( or 3 cups of chicken)
11 oz goat cheese, softened and cut into small pieces
16 oz carton of light sour cream
1 lb. mushrooms, cleaned and quartered
1 lb. asparagus, trimmed, blanched, and cut into bite sized pieces - about 1 1/2 inches
4 Tbs. fresh rosemary, roughly chopped
salt and pepper to taste
While rigatoni cooks, saute mushrooms in skillet sprayed with cooking spray until they begin to wilt. Pull chicken in strips from bones and add to mushrooms along with blanched asparagus and rosemary. Cook over medium high heat for about 3 minutes. Add goat cheese and cook about 3 or 4 minutes, stirring until melted. Reduce heat to keep warm.
Drain pasta very well to eliminate as much water as possible then return to pot but do not turn on heat. Add sour cream and stir gently until blended. Add contents of mushroom skillet and stir gently to incorporate all. Salt and pepper to taste. Enjoy.