Creamy Fontina Rigatoni with Roasted Garlic, Portabellas and Pulled Chicken - Cooking for Keeps
"Creamy Fontina Rigatoni with Roasted Garlic, Portabellas and Pulled Chicken..."
INGREDIENTS
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2 heads of garlic
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14 ounces rigatoni
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1 tablespoon butter
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8 ounces portabella mushrooms, sliced
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½ medium onion, sliced thin
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2 cooked chicken breasts, shredded
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1 pint heavy cream or half and half
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½ teaspoon salt
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2 cups fontina cheese
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