Roasted Garlic Chicken Alfredo
Ready In: 1 hr 47 mins
Serves: 4
Yields: 4
Ingredients
- 1 whole garlic
- 1 teaspoon olive oil
- 8 ounces uncooked whole-grain spaghetti
- 12 ounces boneless skinless chicken breasts (4-4 oz cutlets)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup low-fat milk
- 1⁄2 cup unsalted chicken stock
- 1⁄2 cup frozen peas, thawed
- 1⁄4 teaspoon ground nutmeg
- 1 dash ground red pepper
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup chopped fresh parsley
Directions
- Preheat oven to 400°.
- Cut the top off garlic head; discard top. Rub cut side of garlic head with olive oil. Remove white papery skin from garlic head (do not peel or separate the cloves).
- Wrap garlic in foil. Bake at 400° for 55 minutes or until tender; cool slightly.
- Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp in a bowl; mash with a fork.
- Cook spaghetti according to package directions, omitting salt and fat. Drain.
- Cut chicken cutlets lengthwise to form 8 (2-ounce) cutlets. Sprinkle chicken evenly with salt and black pepper.
- Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan.
- Reduce heat to medium-low. Add butter to pan; swirl until butter melts. Add flour; cook 15 seconds, stirring constantly.
- Stir in garlic pulp, milk, and chicken stock; bring to a boil. Cook 3 minutes or until slightly thickened.
- Stir in peas; cook 1 minute.
- Remove pan from heat; stir in nutmeg, dash of ground red pepper, and Parmesan cheese.
- Add pasta; toss to coat.
- Sprinkle with parsley. Serve with chicken.
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