Campanelle with Goat Cheese, Rosemary, and Roasted Chicken

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Ingredients

1 cup campanelle or other small pasta

Olive oil

½ pint (1 cup) heavy whipping cream

1 ½ teaspoons fresh rosemary or ½ teaspoon dried rosemary (you could also sub in Italian seasoning or some other herb)

⅛ of a teaspoon of minced garlic

2 oz goat cheese (you can buy in a 4 oz package and use half)

½ cup shredded roasted chicken

(garlic) salt and pepper to taste

Instructions

1. Place a medium to large sauce pan full of water on high heat, and allow it to come to a boil.
2. In the meantime, combine the heavy whipping cream, rosemary, and garlic into a small sauce pan.  Place over medium heat and allow to simmer.  Simmer until the cream is reduced by about half.
3. When the water is boiling, add the pasta, a small amount of olive oil, and a dash of salt.  Cook according to the pasta directions.
4. When the cream has been reduced, add in the goat cheese, and continue cooking until the sauce becomes thick.  Add in (garlic) salt and pepper to taste.
5. When the pasta is done, drain, and return to pan.  Pour the sauce over it, add the chicken, stir together, and place over low heat for two or three minutes while stirring.  Serve immediately.