Yay! It’s pasta day again (every day is pasta day)!
You will need –
500g of dried rigatoni pasta
4 cups of whipping cream
2 tbsp of chopped fresh rosemary
1 clove of garlic, crushed
8 oz of goats cheese
3 chicken breasts
salt and pepper to taste
Put the chicken breasts on baking parchment on a tray and grill them in the oven for 20-25 minutes at 180 degrees.
Put a large pan full of water on the hob and add a glug of olive oil and some salt.
Once the water has started to boil, add the pasta and remember to give it a good stir to avoid the pasta sticking to the bottom, I always put the wooden spoon on top because I heard somewhere that this stops it from boiling over. It seems to do the trick!
You will know when the pasta is cooked by doing an old fashioned taste test
Take the pasta off the hob once it’s cooked and drain it in a sieve or a colander.
Meanwhile, take another pan and place it on a medium heat, add the whipping cream.
Chop up your rosemary
Add the rosemary, garlic and as much salt and pepper as you want!
Your chicken should be ready by now but make sure you cut it down the middle just to check that it isn’t still pink.
Chop the chicken into small bits
Add the chicken and the goats cheese to the cream
Keep an eye on the mixture as you don’t want it to get too hot and boil over
Wait for it to thicken to the consistency that you want (if you’re too ‘type A’ to wait then you can always add a bit of flour)!
Add the pasta to the cream and give the whole lot a good squish around so all of the pasta is coated.
You can always top it with a bit more cheese if you’re a greedy bugger like me!