Roasted Elephant Garlic And Chicken Pasta
|Elephant garlic||1 1⁄2 Ounce|
|Olive oil||1 Tablespoon|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Dried marjoram||1 1⁄2 Teaspoon|
|Boneless, skinless, chicken breasts||3⁄4 Pound|
|Chopped flat leaf parsley||1⁄2 Cup (8 tbs)|
|Grated romano cheese||2 Tablespoon|
|Ground pepper||To Taste|
1. Preheat oven to 450Â°F. Lay garlic and shallots on a piece of aluminum foil and drizzle with olive oil. Wrap to enclose completely. Roast until garlic is softened, about 20 minutes. Remove garlic and shallots from foil and finely chop or mash them both.
2. Meanwhile, in a non-reactive medium saucepan, bring broth, wine, and marjoram to a boil. Boil 3 minutes. Add chicken, reduce heat to medium-low, and simmer, uncovered, until chicken is white throughout, 8 to 10 minutes. Stir in roasted garlic and shallots.
3. In a large pot of boiling salted water, cook penne until tender but still firm, 10 to 12 minutes; drain. In a large serving bowl, toss hot pasta with chicken and sauce, parsley, cheese, and salt and pepper to taste.