Roasted Garlic Chicken Pasta Recipes

ROASTED GARLIC CHICKEN PASTA

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!

ROASTED GARLIC CHICKEN WITH PASTA

Steps:

• Cut tops off of cloves of garlic, coat with olive oil and salt. Bake at 300 degrees F for 2-2 1/2 hours, covered with foil, until soft. Squeeze out and puree. Set aside. Boil pasta until just undercooked. Drain and set aside. Add oil to pan and cook onion for 1-2 minutes, add chicken and stir fry. Add broccoli, red pepper and roasted garlic puree. Mix together and cook for one minute. Add chicken broth, margarine and all seasonings. Cook until vegetables wilt. Make sure there is enough liquid. If not, add more broth or olive oil. Add pasta, then stir and cook for another minute. Serve hot.

CREAMY GARLIC CHICKEN PASTA

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.

ED'S LEFTOVER CHICKEN AND ROASTED GARLIC PASTA

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.

CHICKEN ROAST GARLIC PASTA

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.

PASTA AND CHICKEN IN ROASTED GARLIC SAUCE

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.