Orrichette pasta with goat cheese sauce

We recently were out at one of our favorite restaurants and I was reminded of a dish I wanted to figure out. Casbah’s Orrichette pasta with a goat cheese, sage cream sauce with cranberries and chicken. I’ve made this a couple of times (including for this evenings dinner) and have found an excellent balance. This sauce does not hold up well for left overs or reheating but is an excellent dish to make for a group, the proportions here are for two normal human servings.

Orrichette pasta with a goat cheese sage cream sauce with cranberries and chicken:

1 1/4 cup orrichette pasta (cooked as directed)
2 Tbs. butter
1 Tbs. flour (preferably Wondra flour for sauces)
1/2 cup skim milk
1/2 cup half and half creamer
1-2 grinds of fresh black pepper
pinch of powdered sage (~1/4 tsp)
just a dash of garlic powder
4-5 Tbs. soft goat cheese
1/2 cup dried cranberries
1 cup diced cooked chicken breast

While pasta is boiling:

Rehydrate dried cranberries in boiling water, place them in a glass and add enough water to just cover them (this can be done in the microwave), they will absorb most of the water, drain off excess liquid before adding to sauce.

Start the sauce by creating a rue: over medium heat melt butter in skillet, sprinkle in flour and whisk for a couple of minutes until the mixture is all foamy. Add half the liquids, whisk until thoroughly blended and then add remaining liquid and whisk smooth. Stir in pepper, sage and garlic powder. Whisk in goat cheese until smooth. Add diced chicken breasts and drained cranberries. Simmer on low heat until pasta is done. Drain pasta and toss in skillet to thoroughly coat.

Serve immediately.