CREAMY GARLIC CHICKEN PASTA
Farfalle pasta tossed with a creamy garlic sauce and chicken.
Provided by Misti Jackson
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and pour farfalle back into pot.
- Heat vegetable oil in a skillet over medium heat; cook chicken in the hot oil until no longer pink in the center and juices run clear, 10 to 15 minutes. Transfer chicken to a cutting board and slice into thin strips.
- Melt 2 tablespoons butter into the same skillet; cook and stir onions in the melted butter until transparent, 5 to 10 minutes. Stir mushrooms and chicken strips into onions; cook until heated through, about 5 minutes. Remove skillet from heat.
- Heat 1/4 cup butter in a large skillet; stir flour into melted butter until dissolved, about 1 minute. Slowly whisk milk into flour mixture until smooth; add garlic, salt, and pepper. Bring to a boil for 1 minute; reduce heat.
- Stir chicken mixture and garlic sauce into farfalle; cook and stir over medium-low heat until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 561.2 calories, Carbohydrate 66.5 g, Cholesterol 83.4 mg, Fat 19.5 g, Fiber 3.5 g, Protein 30.9 g, SaturatedFat 9.8 g, Sodium 247.9 mg, Sugar 8.6 g
ONE-POT LEFTOVER ROAST CHICKEN PASTA
One-Pot Leftover Roast Chicken Pasta, a quick and easy chicken dinner recipe for the whole family. Transform your leftovers into a spectacular dish that will have everybody asking for seconds. It's cheesy, it's delicious, a great midweek dinner no matter the season.
Provided by Daniela Apostol
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Heat up the oil in a large pan.
- Add the chopped onion and garlic, and sautee for 2-3 minutes or until the onion is transluscent.
- Add the chopped tomatoes, herbs and seasoning, and leave to simmer for 3-4 minutes until the sauce is slightly reduced.
- Add the cooked chicken, water or chicken broth, and pasta.
- Leave to cook with the lid on until the liquid is absorbed and the pasta is cooked.
- Mix in the parmesan, then garnish with parsley.
- Remove from the heat and serve hot with more parmesan if you like.
Nutrition Facts : Calories 300 kcal, Carbohydrate 26 g, Protein 24 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 58 mg, Sodium 309 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE
This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you're a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.
Provided by Ali Slagle
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
- When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
- When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
- Serve with more red-pepper flakes, black pepper and Parmesan.
GARLIC ROAST CHICKEN
Provided by Ina Garten
Categories main-dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
- When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
- Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
- When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.
ROASTED GARLIC CHICKEN PASTA
Garlic lovers rejoice! This pasta recipe is loaded with the flavor of roasted garlic, chicken, and thyme. Creamy, filling, and perfect for weeknights make sure you put this on your menu this week.
Provided by Kathleen Glover
Categories Main Meals
Time 1h10m
Number Of Ingredients 11
Steps:
- Directions:
- Preheat your oven to 350°F.
- Cut about 1/2 inch off of the narrow end of the garlic bulbs. Coat the bulbs in 3 tbsp oil and sprinkle with salt. Wrap tightly with foil and bake at 350°F for 1 hour. Set aside to cool and then squeeze the roasted garlic out of the bulb.
- In a large pan, add 2 tbsp of oil and add your chicken breasts. Season both sides with salt and pepper. Cook until cooked through, about 10-15 minutes. Remove the chicken from the pan and let it rest.
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. When cooked, reserve about 1 cup of pasta water (we will use 1/2 cup) and drain the rest.
- Add the white wine, roasted garlic, thyme, heavy cream, salt, and pepper.
- While this heats up, chop or shred the cooked chicken.
- Add the grated parmesan and chopped chicken to the sauce. Stir to combine.
- Add the cooked penne and gradually add the reserved pasta water until the sauce is glossy and thick.
- Serve hot with additional grated parmesan on top.
Nutrition Facts :
PASTA AND CHICKEN IN ROASTED GARLIC SAUCE
I use the corkscrew noodles because they have little ridges that catch the sauce. This is my little sisters favorite meal.
Provided by SK H
Categories Roasts
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. preheat oven to 350 degrees and take the outer skins off the garlic.
- 2. The garlic in the oven. After 15 to 20 minutes place the chicken in the oven..take the garlic out when it is soft about 40-45 minutes, and finish cooking the chicken until it is done.
- 3. In a skillet place 1/2 cup of butter. Add the onions and squeeze the soft garlic mashing it into the butter and cook till onions are translucent then add the remaining butter, the half and half and the oregano. Turn heat to low
- 4. Place a pan of water on the stove and bring to a boil to cook the noodles. Add noodles when the water comes to a boil.
- 5. Take the chicken out of the oven and cut into bitesize chunks or shred.
- 6. Add the chicken and 1 cup of parmesan cheese to the garlic sauce and stir the cheese, sauce, and chicken so that it is combined and leave on low heat.
- 7. Add the broccoli to the pasta when the pasta is almost done.
- 8. Drain pasta and broccoli put into a large dish and pour the chicken and garlic sauce over the pasta. Toss and sprinkle remaining cup of parmesan over the pasta.
CHICKEN AND FARFALLE WITH ROASTED GARLIC SAUCE
This recipe is my fiance's favorite thing at The Cheesecake Factory. It took a few tries but is now perfected. Try it and let me know how it was!
Provided by jenna tinsman
Categories Roasts
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 375 degrees F.
- 2. Prepare the chicken by placing the chicken breast on a sheet pan and rub with 2 tablespoons of extra virgin olive oil and sprinkle with 1 teaspoon of kosher salt and ½ teaspoon of fresh ground black pepper. Roast the breast for 30 to 40 minutes, or until just cooked through and the internal temperature reaches 165 degrees. Set aside until cool enough to handle. Reserve the chicken drippings for the sauce and remove the chicken from the bone and remove the skin and then shred and set aside.
- 3. While the chicken is cooking, heat 1 tablespoon of extra virgin olive oil in a very large sauté pan. Add the thinly sliced bacon and render until it is crispy. Use a slotted spoon to remove the pieces of crisp bacon to a paper towel lined plate to drain excess grease and set aside.
- 4. In the same pan with the rendered bacon fat add the mushrooms and sauté on medium high heat until most of the liquid has evaporated and then the chopped onions and sauté the onions over medium heat until they are caramelized along with the sliced mushrooms. Now add the sliced sundried tomatoes and sauté for another 3 minutes. Deglaze the pan by adding the white wine and bring to a simmer and cook until it has reduced by half. Use a wooden spoon the scrape the bottom of the pan to release the brown bits into the wine.
- 5. Meanwhile, bring a large pot of water to a boil; season the boiling water with 2 tablespoons of kosher salt. Cook the farfalle pasta to the package specifications for al dente. Drain the cooked pasta but reserve ½ cup of the pasta water.
- 6. Now add the heavy cream and bring to a simmer. Add the roasted garlic paste to the cream sauce along with the reserved pan drippings from the roasted chicken and whisk to incorporate well. Add the shredded cooked chicken to the sauce and simmer the sauce for 5 minutes until slightly thickened.
- 7. Next add ½ cup of fresh fine grated parmesan cheese to the sauce and stir constantly to incorporate well. Use pasta water to thin the sauce if it gets too thick, but only if necessary. Add kosher salt and pepper to taste and then add the drained pasta to the sauce along with peas. Stir to incorporate and to warm the peas through. Add 3/4 of the crisp bacon and toss again to incorporate and transfer to a large serving platter. Garnish with the remaining crisp bacon pieces and serve!
ROAST CHICKEN WITH ROSEMARY-GARLIC PASTE
Steps:
- Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.
- Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop rosemary sprigs in dish. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
- Position rack in center of oven and preheat to 400°F. Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 1/2 hours. Transfer chicken to platter and serve.
- *Available in the spice section of most supermarkets.
- WHAT TO DRINK:
- Chardonnay is a good match for this menu. In keeping with the spirit of this earth-friendly dinner, go with a domestic bottle. We like the 2006 Frog's Leap Chardonnay ($24) from Napa, which has bright citrus and stone fruit flavors.
ED'S LEFTOVER CHICKEN AND ROASTED GARLIC PASTA
Leftovers do not need to be boring. Roast some garlic, boil some pasta and have some fun! Great with an Edna Valley Chardonnay, and a mixed green salad with a balsamic vinaigrette.
Provided by Penny Stettinius
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- heat butter in a large skillet and add shallots.
- Saute shallots about 1 minutes and squeeze out the garlic cloves into the mixture and add the chicken.
- Season with salt and pepper.
- Add chicken broth and reduce by 1/2.
- Add the cream and reduce by 1/4, then add the spinach and cook at a low simmer until the sauce coats the back of a spoon.
- Serve over pasta.
Nutrition Facts : Calories 400.1, Fat 33.2, SaturatedFat 19.7, Cholesterol 123.1, Sodium 428, Carbohydrate 12.8, Fiber 2.8, Sugar 0.9, Protein 15.9
CHICKEN ROAST GARLIC PASTA
Make and share this Chicken Roast Garlic Pasta recipe from Food.com.
Provided by Fixit
Categories < 60 Mins
Time 50m
Yield 2 Plates, 3 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees.
- Clean garlic cloves, wrap in tin foil and bake for 40 minutes.
- In a pan over medium low heat add 1 tblspn. Of olive oil and heat pan.
- Add onions and cook till softened.
- Turn up heat to medium, add wine, and cook till wine is almost gone.
- Add chicken broth and all spices except chive mix and cook until liquid is just past half.
- After ten minutes remove thyme and rosemary sprigs.
- Add garlic and mushroom and transfer to a bowl.
- Blend with immersion circulator and, add spinach, and, set aside.
- In the same skillet add oil and butter.
- Preheat oven to 400.
- Coat chicken with paprika,garlic, chive mixture and add to skillet.
- Brown on both sides for a total of 7 minutes.
- Add sauce and place in oven for 15 minutes.
- Serve over cooked wheat pasta and garnish with fresh grated parmesan.
Nutrition Facts : Calories 345.1, Fat 17.2, SaturatedFat 4.7, Cholesterol 82.8, Sodium 609.7, Carbohydrate 12.8, Fiber 2.1, Sugar 3.3, Protein 29.1
ROASTED GARLIC CHICKEN PENNE
Enjoy this delicious chicken-broccoli-pasta dinner made using Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce--ready in only 30 minutes.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso™ Recipe Starters™
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain pasta as directed on package.
- In 12-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat until hot. Add chicken; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center.
- Add broccoli and roasted peppers. Reduce heat to medium; cover and cook 4 to 5 minutes or until crisp-tender. Add pasta and cooking sauce. Cook and toss about 1 minute or until hot. Stir in vinegar and basil.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 33.7 g, Cholesterol 73 mg, Fat 7.4 g, Fiber 3.6 g, Protein 34.8 g, SaturatedFat 1.7 g, Sodium 301.9 mg, Sugar 2.5 g
EASY LEFTOVER ROAST CHICKEN PASTA
Got a small amount of leftover roast chicken? Need a speedy but delicious recipe? Then this Easy Leftover Roast Chicken Pasta is for you! Chicken + bacon + peas + garlic + cream + pasta - and all on the table in under 15 minutes. You KNOW this is going to be a winner! (No leftover roast chicken? Just use ready cooked chicken from the supermarket.)
Provided by Eb Gargano
Categories Main Course
Time 15m
Number Of Ingredients 10
Steps:
- Start by putting the pasta on to cook - by the time it is cooked the sauce will be ready. Cook according to the packet instructions or your own preferences.
- Put a large frying pan over a high heat and heat for 1 minute. Put the lardons straight into the dry pan (no oil needed) and fry for 2-3 minutes until golden brown, stirring frequently.
- Turn the heat right down and add the garlic. Fry for 1 minute, stirring frequently.
- Add the chicken, cream, gravy (if using), salt and pepper. Then increase the heat to medium and cook for 3 minutes or until the sauce is bubbling and the chicken is piping hot all the way through. Stir occasionally.
- Add the frozen peas, give the sauce a good stir, then cook for 1 more minute.
- Drain the pasta when cooked and add to the sauce along with a little of the pasta cooking water - just enough so the sauce is to your preferred consistency. Stir through to combine thoroughly.
- Serve with a sprinkle of parmesan grated on top and/or a simple green salad on the side.
Nutrition Facts : Calories 643 kcal, Carbohydrate 62 g, Protein 27 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 108 mg, Sodium 327 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
HOW TO ROAST GARLIC
Keen to find out how to roast garlic? Once roasted, garlic becomes sweet and soft - perfect for soups, sauces and dips
Provided by Anna Glover
Time 22m
Yield 1 whole garlic
Number Of Ingredients 2
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
- Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.
Nutrition Facts : Calories 16 calories, Fat 1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
GARLIC CHICKEN PASTA WITH ROASTED TOMATOES
Delicious roasted tomatoes and garlic chicken pasta come together to make an unforgettable dish.
Provided by Leigh Anne Wilkes
Categories Main Course Main Dish Pasta Main Dish
Time 40m
Number Of Ingredients 12
Steps:
- Slice tomatoes in half and place in baking dish cut side up. Drizzle with olive oil, sprinkle with salt and pepper and dried basil
- Place in 225 degree oven for about 3 hours or until shriveled but should still have some moisture.
- Place chicken in bowl or plastic bag and cover with olive oil, sprinkle with kosher salt and squeeze the juice of one lemon over the top.
- Refrigerate for at least one hour.
- Grill chicken and cut up.
- Slice zucchini in half. Drizzle with olive oil and sprinkle with salt.
- Grill until softened and it has nice grill marks. Cut into bite size pieces
- Boil a large pot of water, add pasta and cooked to desired doneness
- In a large frying pan add several tablespoons of olive oil and pine nuts. Stir until pine nuts begin to brown.
- Add garlic and stir. Add in roasted tomatoes, chicken, zucchini and fresh basil. Stir in cooked pasta. Salt and pepper to taste.
- Add in more olive oil if it seems dry. Sprinkle with Parmesan Cheese.
Nutrition Facts : Calories 343 kcal, Carbohydrate 46 g, Protein 21 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 73 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
FARFALLE WITH CHICKEN AND ROASTED GARLIC (THE CHEESECAKE FACTORY COPYCAT)
The Cheesecake Factory Farfalle with Chicken and Roasted Garlic is a perfect copycat of my favorite creamy, cheesy bacon and mushroom pasta dish and one of the most popular recipes on the menu!
Provided by Sabrina Snyder
Categories Main Course
Time 50m
Number Of Ingredients 13
Steps:
- If you haven't cooked the pasta, cook it now according to the directions on the box.
- Cut the chicken into 1" cubes and season with kosher salt and black pepper.
- To a cast iron skillet add the olive oil on high heat.
- Cook the chicken until browned on both sides, about 2-3 minutes on each side.
- Remove from the pan, reduce the heat to medium-high heat and add in the bacon.
- Cook until crisp and remove the bacon (leave the fat).
- Add in the mushrooms and onions and cook for 5-7 minutes until they start browning.
- Remove the mushrooms and onions from the pan to where the chicken and bacon are.
- Add in the sun dried tomatoes, white wine, and stir well, then let reduce by half, about 15 minutes.
- Add in the heavy cream, roasted garlic, chicken and vegetables.
- Add in most of the Parmesan cheese leaving just a garnishing amount.
- Stir well, then add in the pasta and bacon and combine everything.
- Garnish with remaining Parmesan cheese.
Nutrition Facts : ServingSize 1 g, Calories 1336 kcal, Carbohydrate 100 g, Protein 61 g, Fat 72 g, SaturatedFat 30 g, Cholesterol 222 mg, Sodium 1355 mg, Fiber 5 g, Sugar 10 g
ONE POT GARLIC CHICKEN PASTA
Quick and easy garlic chicken pasta that's made in just 30 minutes in 1 pot on stovetop, using simple ingredients. It's creamy, cheesy and packed with flavor.
Provided by Abeer
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- In a non-stick pan, heat oil on medium heat.
- Add chicken, Italian seasoning, salt and pepper.
- Cook until chicken is golden brown.
- Add butter, ginger and garlic and cook on medium heat until fragrant. (Make sure not to burn the garlic and ginger).
- Add lemon juice, lemon zest, additional salt and pepper (if necessary), water and mix everything together.
- Add spaghetti and mix again.
- Cook without lid on medium heat until the water is almost evaporated. Make sure to stir often or else the pasta might stick to the pan.
- When pasta is almost cooked, add cream cheese and mix together.
- Remove pan from the heat and sprinkle parmesan cheese on top.
- Garnish with cilantro/ parsley and some lemon slices. Enjoy!
Nutrition Facts : Calories 775 kcal, Carbohydrate 71 g, Protein 32 g, Fat 39 g, SaturatedFat 15 g, Cholesterol 121 mg, Sodium 340 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
GARLIC HERB BUTTER ROAST CHICKEN
Garlic Herb Butter Roast Chicken packed with unbelievable flavours, crispy skin, and so juicy! Nothing beats an easy to make and even easier to prepare roast chook! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. Beats any rotisserie chicken!
Provided by Karina
Categories Dinner
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
- Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
- Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
- Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
- Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
- Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
- Baste again, then broil for a further 2-3 minutes, until golden.
- Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.
Nutrition Facts : Calories 510 kcal, Carbohydrate 4 g, Protein 71 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 234 mg, Sodium 195 mg, ServingSize 1 serving
ROASTED GARLIC CHICKEN PASTA
Garlicky with a capital G - creamiest, silkiest alfredo with a whole head of rich roasted garlic & a big handful of salty parmesan.
Provided by Mountain Cravings
Categories Main Dishes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°.
- Remove loose paper from the outside of the garlic head and slice off the top to expose the raw cloves. Drizzle olive oil over the cloves and wrap the head completely in foil.
- Roast the garlic packet at 400° for 40 minutes, until cloves are fragrant and soft.
- When garlic is done, squeeze cloves out of the paper. Roughly mince and smash the garlic with the edge of the knife to create a paste.
- Boil a large pot of water and cook pasta according to package directions.
- While water is boiling, melt butter in a large pan over medium high heat. Add roasted garlic paste and flour, whisking constantly until it thickens into a roux.
- Slowly add milk, continuing to whisk, until the sauce is smooth. Stir in parmesan, salt, and pepper and continue simmering until thickened.
- Drain pasta and stir into sauce. Transfer to serving bowl or plates, top with roasted chicken, and serve hot!
Nutrition Facts : Calories 560 kcal, ServingSize 1 serving
TUSCAN GARLIC CHICKEN AND LINGUINE + VIDEO
Tuscan Garlic Chicken and Linguine is a simple recipe ready in 20 minutes. Tender and juicy chicken with linguine pasta and fresh red peppers are tossed in a rich and creamy Chardonnay garlic-cream sauce to create this Tuscan-inspired dish. There is nothing quite like a restaurant-style dinner that comes together in a snap.
Provided by Donna Elick
Categories Main
Time 20m
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil over high heat. Add a small handful of salt and the linguine and cook until it's al dente (has a bite to it). Drain the pasta and reserve 2 cups of the pasta water.
- Meanwhile, warm a 10-inch skillet over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the oil. Season both sides of the chicken with the salt and pepper. Add the chicken to the skillet. Cook the chicken until it's a deep golden brown and completely cooked through, 3 to 5 minutes on each side. Remove the chicken and place it on a plate.
- Add the garlic, bell peppers and red pepper flakes to the skillet and cook until the peppers are crisp-tender, about 3 minutes, stirring occasionally. Add the wine and seasoning blend to the skillet and scrape the browned bits from the bottom of the pan. Bring the wine to a boil for 2 minutes. Add the half-and-half and the Parmesan cheese. Stir until the cheese melts into the sauce, about 1 minute. Add the reserved pasta water, a ladleful at a time, to thin the sauce if necessary. Sprinkle in the spinach and add the pasta.
- Twirl the pasta and spinach into the sauce with tongs. Top with the cooked chicken. Sprinkle with the parsley.
Nutrition Facts : ServingSize 1, Calories 989 kcal, Carbohydrate 101 g, Protein 52 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 137 mg, Sodium 1270 mg, Sugar 11 g, Fiber 6 g
GARLIC CHICKEN PASTA
This simple dish can be jazzed up by adding more ingredients. For a vegetarian version, replace the chicken with mushrooms.
Provided by tisha1985
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cut the chicken into bitesize pieces and shallow fry in the butter, preferably in a pan with high sides so the pasta can be added later.
- Boil the water for the pasta and then cook according to instructions.
- Once the chicken has cooked through, add the other ingredients, leaving the garlic until last to keep in the flavour.
- Once the pasta is cooked, drain and add to the chicken. If there isn't enough room, add the chicken to the pasta instead.
- Stir in the creme fraiche. Season to taste.
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ROASTED GARLIC SPAGHETTI RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (22)Category EntreeServings 4Total Time 1 hr 30 mins
- Heat oven to 350°F. Carefully peel paper-like skin from around bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4 to 1/2 inch from top of bulb to expose cloves. Place cut side up on 12-inch square of foil. Drizzle with 2 teaspoons of the oil; wrap securely. Place in pie plate or shallow baking dish.
- Bake 45 to 50 minutes or until garlic is tender when pierced with a fork. Cool 5 minutes. Gently squeeze garlic out of cloves onto cutting board; finely chop. Set aside.
- In 4-quart saucepan or Dutch oven, cook spaghetti as directed on box; drain. Return to saucepan; toss with roasted garlic, remaining 2 tablespoons oil, 1/2 cup of the Parmesan cheese, the salt, red pepper flakes and basil. Sprinkle with remaining 1/2 cup Parmesan cheese. Serve immediately.
GARLIC CHICKEN PASTA RECIPE - LAND O'LAKES
From landolakes.com
4.3/5 (8)Servings 4Cuisine ItalianCalories 500 per serving
- Melt butter in 12-inch skillet over medium-low heat until sizzling. Add garlic, basil and parsley; cook 30 seconds or until fragrant. Add chicken; sauté 13-18 minutes or until chicken reaches at least 165°F, is golden brown on both sides and juices run clear when pierced with fork. Remove from skillet; keep warm.
- Add onion to same skillet; cook 1-2 minutes or until softened. Stir in pasta and tomatoes until coated.
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5/5 (2)Total Time 1 hr 10 minsCategory Noodles And PastaCalories 699 per serving
- First, roast your garlic by preheating your oven or toaster oven to 400 degrees F. Take your head of garlic and peel off as much of the papery outer layers as you can. Trim 1/4 inch off the top of the garlic to expose the tops of the garlic cloves, and place on a small sheet of foil. Drizzle the garlic with olive oil, and seal it in the foil. Pop into the oven to roast for 40 minutes. Remove from the oven and set aside to cool.
- When your garlic has been roasted, bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions and drain, reserving about a cup of the pasta cooking water.
- Warm the butter and cream in a large skillet over medium heat and season with salt and pepper to taste (careful with the salt––you’ll also be adding cheese, which is quite salty). Stir in cooked pasta, shredded chicken, roasted garlic, and parmesan cheese. If you need to thin out the sauce, add a splash of the pasta cooking water.
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