Ingredients
- 6 (6-ounce) boneless skinless chicken breasts
- 2 tablespoons Hungarian paprika
- 1 tablespoon kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 quart heavy cream
- 2 tablespoons of thyme
- 2 pounds of cooked rigatoni
- 6 ounces goat cheese
Directions
Season chicken breasts with paprika salt and pepper and set aside. Heat olive oil in large saute pan and place chicken in it browning on both sides. Place in 400-degree oven for 8 to10 minutes. Remove from oven and let cool then dice into large pieces. Heat cream in large saucepan, add herbs, salt, and pepper and reduce by half. Add the cooked rigatoni, cheese and cooked chicken and simmer for 2 minutes. Remove from heat and serve.
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By dkeith01
Dallas, TX
on February 21, 2011
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This was great! I used Gruyere cheese and rosemary...it was a homerun.
By proudsailor
Yokosuka Japan
on September 08, 2010
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The recipe in Mike Symon's cookbook, "Live to Cook," calls for 2 tablespoons of chopped, fresh rosemary instead of the thyme. He also uses 2 cups of shredded, roasted chicken. For today's busy cook, that is easily achieved by getting one of the roasted chickens at the deli counter. However, he doesn't add any paprika to the book's recipe. So using some ingredients from this recipe and some ingredients from the book's recipe, this could very well be the best mac & cheese ever. I also like the gouda idea from Peggy. I may try it, but use smoked gouda. I'll let y'all know how it turns out!
By brandx331_5434352
Gary, IN
on August 02, 2010
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I had this at Lolita in the Tremont section of Cleveland and it was delicious.
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