Chicken Roast Garlic Pasta
- Ready In:
- 50mins
- Ingredients:
- 19
- Yields:
-
2 Plates
- Serves:
- 3
ingredients
- 12 ounces chicken tenders
- 1 cup diced onion
- 10 garlic cloves
- 1⁄2 cup white wine
- 2 cups low sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon fresh sage
- 1 sprig rosemary
- 1 sprig thyme
- 1 teaspoon cilantro
- 1 teaspoon basil
- 1⁄8 teaspoon red pepper flakes
- 1⁄2 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1⁄8 cup sliced spinach
- 1 tablespoon paprika, chive, garlic, chilli, seasoning (I used a pre-made blend but you can mix equal parts of each to replicate)
- 2 tablespoons cooked mushrooms
- 1⁄2 cup grated parmigiano
directions
- Preheat oven to 425 degrees.
- Clean garlic cloves, wrap in tin foil and bake for 40 minutes.
- In a pan over medium low heat add 1 tblspn. Of olive oil and heat pan.
- Add onions and cook till softened.
- Turn up heat to medium, add wine, and cook till wine is almost gone.
- Add chicken broth and all spices except chive mix and cook until liquid is just past half.
- After ten minutes remove thyme and rosemary sprigs.
- Add garlic and mushroom and transfer to a bowl.
- Blend with immersion circulator and, add spinach, and, set aside.
- In the same skillet add oil and butter.
- Preheat oven to 400.
- Coat chicken with paprika,garlic, chive mixture and add to skillet.
- Brown on both sides for a total of 7 minutes.
- Add sauce and place in oven for 15 minutes.
- Serve over cooked wheat pasta and garnish with fresh grated parmesan.
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RECIPE SUBMITTED BY
Love to cook and make bread. I also make wine, honey mead, and beer.