Mac 'n Cheese With Grilled Chicken |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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A very rich take on the classic comfort food. Adapted from the Bistro at Four Points by Sheraton, Bakersfield, CA. Ingredients:
1 lb corkscrew macaroni |
1/4 cup shallot, minced (2 large) |
2 tablespoons olive oil |
1 quart heavy cream |
8 ounces boursin cheese, crumbled (garlic and fine herb gournay cheese) |
24 ounces boneless skinless chicken breasts (4/6-oz each) |
2 tablespoons olive oil |
kosher salt & freshly ground black pepper |
2 teaspoons fresh parsley, chopped |
2 teaspoons fresh rosemary, chopped |
1/2 cup pancetta, diced |
2 tablespoons oil |
1/4 cup breadcrumbs |
4 teaspoons fresh parsley, chopped |
4 teaspoons white truffle oil |
Directions:
1. Prepare the macaroni and cheese base by bringing a large pot of salted water to boil; add the pasta and cook until al dente, according to package directions, about 10 minutes.
2. Meanwhile, heat a medium saucepan, over medium high heat, and saute shallots, in the olive oil, until they just begin to color; stir in heavy cream, reduce heat to a simmer, and cook until reduced by half, about 8 to 10 minutes.
3. Whisk in cheese until melted; stir in drained pasta.
4. Remove from heat and keep warm.
5. Drizzle the olive oil over the chicken and season with salt and pepper; sprinkle with parsley and rosemary.
6. Grill chicken, over medium heat, to an internal temperature of 165 degrees F; remove from heat, cover, and keep warm.
7. In a medium sized skillet, over medium high heat, cook pancetta until crisp, about 5 to 7 minutes; remove pancetta with a slotted spoon and set aside (leave fat in pan).
8. Sprinkle the bread crumbs into the pan and stir, until toasted, about 1 minute; remove from heat and drain bread crumbs on paper toweling.
9. Heat the macaroni base, over medium heat, until hot, stirring frequently.
10. Meanwhile, slice the chicken into strips; stir the chicken into the macaroni base, then stir in the pancetta, chopped parsley and white truffle oil; toss to coat.
11. Divide mac 'n cheese among 4 serving bowls, top with bread crumbs, and serve.
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