MAC 'N' CHEESE WITH CHICKEN

MAC  'N'  CHEESE  WITH  CHICKEN:

INGREDIENTS:                        (serves 4)

450  g cellentani pasta, cooked al dente
1/4  cup  minced shallot
2  tbsp  olive oil
1  litre heavy cream

200  g boursin garlic and fine herb gournay

                               cheese crumbled

4  boneless, skinless chicken breasts, 150 g each,

     marinated in a mixture of 2 tbsp olive oil; salt and

     pepper; 2 tsp each, chopped parsley and rosemary

     grilled and sliced into strips

1/2   cup diced beef bacon, cooked in oil until crisp

2  tbso oil

1/4  cup  toasted bread crumbs

4  tsp  each, chopped parsley and white truffle oil

METHOD:

• To make mac base, heat oil in a heavy saucepan. Saute shallots until lightly coloured. Add cream. Simmer until reduced by half.
• Whisk in cheese until incorporated. Stir in pasta. Now stir in chicken, beef bacon, parsley and truffle oil, tossing to coat.
• Divide the mac 'n' cheese among 4 serving bowls and top with the crisp breadcrumbs. Serve immediately.