Chicken Roast Garlic Pasta Recipes

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.

ROASTED GARLIC CHICKEN PASTA

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.

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.

GARLIC OLIVE OIL PASTA WITH TOMATOES AND CHICKEN

Steps:

• In a medium size skillet add 1 can chicken broth, cubed raw chicken breast, and halved garlic. Cook on med low covered for 15 minutes or until chicken is done. Remove chicken only and place on plate to cool.
• Meanwhile in a pot of boiling water, add 2 handfuls of salt and cook spaghetti. Drain. You can also half the amount of pasta and still use the same amount of the other ingredients and it turns out great if you are serving 2 people.
• In a large skillet over medium low heat saute garlic, parsley, red pepper flakes and tomatoes in olive oil about 10 to 15 minutes or until garlic is golden.
• Melt butter in a bowl in microwave, about 30 seconds.
• Toss pasta with chicken, butter, and garlic oil mixture.

ROASTED GARLIC PASTA

Steps:

• NOTE: If you'd like this to be more a cajun flare, add your favorite cajun seasoning salt and change the oregano to parsley Preheat the oven to 250 F degrees.
• In a 9 x 12 inch baking dish, combine 1 1/2 cups chicken broth and the peeled whole garlic cloves.
• Roast, uncovered, tossing every 10 to 15 minutes, until golden brown, Set aside.
• In a large saucepan, cook the pasta in boiling water over high heat for 8 to 12 minutes, until al dente.
• Drain, reserving 3/4 cup of the cooking water.
• Return to the saucepan, cover and keep warm over low heat.
• In a large skillet, heat the remaining 1 1/2 cups broth and the oil over medium heat.
• Add the minced garlic and pepper flakes.
• Stir and cook for 2 to 3 minutes, until garlic turns golden brown but not brown.
• Add the pasta, roasted garlic and reserved pasta water.
• Toss and cook for 1 to 2 minutes to allow the pasta to absorb the sauce.
• Add oregano and toss again.
• Season with salt and pepper.
• Serve with a salad and garlic toast.