Chicken mac'n Cheese
- 120 g skinned chicken breast fillet (no bones)
- 40 g Emborg Orange Cheddar
- 20 g Emborg Shredded Parmesan
- 120 g Emborg Cooking Cream
- 20-30 g spicy bulgogi sauce
- 120 g rigatoni pasta
- 45 g King oyster mushrooms
- 10 spring onions tops
- Salt and pepper to taste
- A good pinch black pepper
Important: Marinate the chicken breast in spicy bulgogi sauce for 1 - 3 hours.
Grill the King oyster mushrooms. Slice them and set them aside.
Bring water to a boil, add a pinch of salt and cook the pasta following the packaging instructions.
In a heavy bottomed pan, over medium high heat, reduce the cooking cream with the mushrooms just a minute or so.
Heat a grill pan and cook the chicken breast until tender, yet juicy.
Set the breast aside for a couple of minutes.
Toss the cooked rigatoni pasta in the pan so that the cream sauce coats the pasta.
Working quickly, add the cheddar and parmesan cheese.
Reduce the heat to low -the sauce will thicken.
Season the pasta and serve on a plate.
Slice the chicken breast and serve onto the Mac‘n cheese.
Sprinkle with chopped spring onion tops.