Ingredients:
2 cups whipping cream
1 tablespoon fresh rosemary
1 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces dries rigatoni pasta
12 ounces boneless skinless chicken breasts ( cut into bit size pieces)
1 1/4 tablespoons olive oil
1/4 teaspoon paprika
1/8 teaspoon black pepper
1/4 teaspoon kosher salt
3 ounces soft fresh goat cheese
1 (3 ounce) packages cream cheese ( cut-up and softened)
2 plum tomatoes, chopped
Directions:
In a large saucepan, combine whipping cream,rosemary, the 1 teaspoon kosher salt and the 1/4 teaspoon black pepper.
Bring to boiling: reduce the heat.
Boil gently, uncovered, for 25 to 30 minutes or unil the mixture is reduced to 1 1/3 cups, stirring occasionally.
Cook pasta according to package directions.
Drain: Keep pasta warm.
In a large skillet, heat the olive oil over medium-high heat.
Add chicken.
Cook and stir for 2 minutes.
Sprinkle with paprika, the 1/4 teaspoon kosher salt and the 1/8 teaspoon pepper.
Cook and stir for 1 to 2 minutes more or until chicken is no longer pink.
Stir the cooked pasta, chicken, cheese and tomatoes into the whipping cream mixture.
Cook and stir for 2 minutes or until heated throughout.
Serve immediately.
Servings: 5
Time preparation: 15 min.
Time total: 45 min.