CHICKEN & CAMPANELLE PASTA WITH ROASTED GARLIC CREAM

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup minced onions
  • 1 teaspoon chopped garlic
  • 1 lb grilled chicken breasts
  • 6 sun-dried tomatoes
  • 1 cup shiitake mushrooms
  • 1/2 cup white wine
  • 1/2 cup rich chicken broth
  • 2 cups heavy cream
  • 1 lb campanelle pasta, cooked
  • 12 leaves fresh basil
  • salt and pepper
  • freshly grated parmesan cheese
  • Roasted Garlic Cream (use 1 cup)
  • 1 cup peeled garlic
  • 1 cup olive oil
  • 2 cups heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • Prepare the Roasted Garlic Cream recipe. (see below)
  • Grill the chicken or roast the breasts and dice them into bite sized pieces.
  • Heat the olive oil in a large skillet over medium high heat.
  • Saute the onion, garlic, mushrooms and chicken. When the onions are heated through, deglaze the pan with the white wine.
  • Add the chicken stock and cream and reduce by half its volume or until the sauce is thick
  • enough to coat a spoon.
  • Stir in the Roasted Garlic Cream and add the
  • cooked pasta.
  • Add basil and season to taste with salt and pepper.
  • Pour into a large serving bowl and sprinkle with the parmesan cheese and more fresh basil.
  • Roasted Garlic Cream: (This sauce is a garlic lover's dream! It will add incredible garlic flavor, aroma and depth to any dish.
  • It is so versatile that it can be used on pizza! The garlic flavor is mellow not strong and the texture will be similar to that of peanut butter.
  • It makes wicked garlic bread.)
  • Place the garlic in a saucepan and cover with olive oil.
  • Heat to medium high and cook for about ten minutes until the garlic is golden
  • brown, but not burnt.
  • Remove from heat and strain the olive oil into
  • an airtight container to use in future recipes. Put the cooked garlic into a food processor or blender.
  • Heat the cream in a heavy saucepan,
  • reducing it to half of its original volume, or until the amount equals about one cup.
  • Pour the cream into the blender with the cooked
  • garlic and puree into a paste.

Notes

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Categories: Main Dish  Poultry 
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