Central Valley Mac N Cheese W/ Chicken

Name: Central Valley Mac N Cheese W/ Chicken
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8-10 serving(s)
Ingredients: 1 (1 lb) box cellentani pasta (corkscrew); 1/4 cup shallot, minced; 2 tablespoons olive oil; 1 quart heavy cream; 8 ounces boursin garlic and fine herb gournay cheese, crumbled; 4 (6 ounce) chicken breasts; 2 tablespoons olive oil; salt and pepper, to taste; 2 teaspoons fresh parsley, chopped; 2 teaspoons fresh rosemary, chopped; 1/2 cup diced pancetta; 2 tablespoons oil; 1/4 cup breadcrumbs; prepared macaroni, base; prepared chicken; 4 teaspoons parsley, chopped; 4 teaspoons white truffle oil

Submitted by Member 610488

"This recipe is from the outstanding restaurant the Bistro in the Four Points by Sheraton Hotel in Bakersfield, California."

Download

Ready In:: 1hr 5mins
Ingredients:: 17
Serves:: 8-10

ingredients

Macaroni base
1 (1 lb) box cellentani pasta (corkscrew)
¹⁄₄ cup shallot, minced
2 tablespoons olive oil
1 quart heavy cream
8 ounces boursin garlic and fine herb gournay cheese, crumbled
Chicken
4 (6 ounce) chicken breasts
2 tablespoons olive oil
salt and pepper, to taste
2 teaspoons fresh parsley, chopped
2 teaspoons fresh rosemary, chopped
Mac N Cheese
¹⁄₂ cup diced pancetta
2 tablespoons oil
¹⁄₄ cup breadcrumbs
prepared macaroni, base
prepared chicken
4 teaspoons parsley, chopped
4 teaspoons white truffle oil

directions

In a large pot of salted, boiling water, cook the pasta to al dente according to the package instructions, about 10 minutes. Drain and set aside.
Heat a medium, heavy-bottom pot over medium-high heat until hot. Saute the shallots in the olive oil until lightly colored, then add the heavy cream. Reduce the heat to a gentle simmer and reduce by half, 8 to 10 minutes.
Whisk in the crumbled cheese until melted and incorporated, then stir in the pasta.
Remove from heat and reserve the base, still in the pan, in a warm place.
Drizzle the chicken breasts with the olive oil, and season each side of each breast with a pinch each of salt and pepper. Sprinkle over the chopped parsley and rosemary.
Grill the chicken over moderate heat until the flesh is firm and the juices run clear, and a thermometer inserted reads 165 degrees. Remove from heat, cover and keep warm until needed.
In a medium saute pan, cook the pancetta in the oil over medium-high heat until crisp, 5 to 7 minutes.
Strain the pancetta, leaving any fat in the pan.
Heat the pan with the fat over medium-high heat and sprinkle over the bread crumbs.
Saute the bread crumbs until darkened and toasted, about 1 minute. Remove from heat and drain the bread crumbs on a paper towel.
Heat the macaroni base over medium heat until hot, stirring frequently. While the base is heating, slice the chicken into strips.
Stir the chicken into the base, then stir in the crisp pancetta, parsley and white truffle oil, tossing to coat.
Divide the mac 'n' cheese among 4 serving bowls and top with the crisp bread crumbs. Serve immediately.