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Bow Tie Pasta With Chicken And Roast Garlic

Fettuccine.Inn's picture
Ingredients
  Garlic head 1
  Olive oil 10 Teaspoon, divided (3 Tablespoons Plus 1 Teaspoon)
  Assorted wild mushrooms 1 1⁄2 Pound, sliced (Such As Shiitake, Portobello Or Cremini)
  Canned diced tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  Chopped green onions 3⁄4 Cup (12 tbs)
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Cooked boneless skinless chicken breasts 1 1⁄2 Pound, diced
  Chopped cilantro 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Black pepper 1 Teaspoon
  Bow tie pasta 1 Pound, cooked, drained
Directions

GETTING READY
1) Preheat the oven to temperature of 325 degrees.

MAKING
2) Cut of about 1/4-inch of the garlic top and rub a teaspoon of olive oil on the garlic head.
3) In aluminium foil, wrap the garlic and cook for 45 minutes. Allow to cool and then squeeze the garlic pulp into a small bowl. Keep aside.
4) Over high-heat, place a large skillet and heat the remaining 3 tablespoons of olive oil till sufficiently hot.
5) Add the green onions and tomatoes and cook for about 2 minutes, stirring, Add the broth, scraping the bottom of the skillet clean. Cook gently over low heat for about 5 minutes or till the broth has been reduced to 1 cup.
6) Add the chicken, garlic, cilantro, salt and pepper and cook for another 3 minutes.
7) In a large bowl, combine the pasta and the sauce together. Stir lightly.

SERVING
8) Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
6

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