You are here

Roasted Elephant Garlic And Chicken Pasta

Web20.Chickens's picture
  Elephant garlic 1 1⁄2 Ounce
  Shallots 4 Large
  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
  Penne 3⁄4 Pound
  Chopped flat leaf parsley 1⁄2 Cup (8 tbs)
  Grated romano cheese 2 Tablespoon
  Ground pepper To Taste
  Salt To Taste

1. Preheat oven to 450°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.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 3.9 (20 votes)