Mac 'n Cheese With Grilled Chicken

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 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 truffle oil

Recipe

• 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 truffle oil; toss to coat.
• 11 divide mac 'n cheese among 4 serving bowls, top with bread crumbs, and serve.