Sweet Garlic Chicken With Pasta
I found this in a book about 10 years ago. I don't have the recipe but here is how I make it.
- Ready In:
- 4 boneless chicken breasts, cooked and diced
- 8 ounces garlic, minced (don't skimp on this)
- 5 tablespoons olive oil
- 1⁄2 lb white button mushrooms (or your choice of specialty mushrooms eg, shitake)
- 2 cups plum tomatoes, chopped
- 1 cup green onion, chopped
- 2 cups reduced-sodium chicken broth
- 16 ounces bow tie pasta (farfelle)
- 1⁄4 cup fresh cilantro (if desired can be substituted with fresh parsley, 1 tsp dried cilantro)
- Cook bowtie pasta (preferably whole wheat) according to package directions.
- Cook garlic, stirring very often in hot oil in large skillet over medium high heat until lightly browned (don’t over cook or it will become bitter.
- Add mushrooms tomatoes green onions and red pepper flakes. Cook and stir 3-4 minutes.
- Add broth, simmer to reduce slightly.
- Add chicken, pasta and spice (if desired) Try cilantro dried if you have not tried it. Or use parsley if cilantro is not to your taste.
- Heat though, and garnish with cilantro or parsley if desired.
- (I like the fresh variety about a ¼ cup, my husband is not so fond of it, so I use either dried cilantro 1 tsp or fresh parsley.
- • Don’t worry about the amount of garlic. It truly does become, as the title says sweet.
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I made this as directed using about 3 tblsp minced garlic and found that it was sweet with a fiery aftertaste on the palette, I used a little cornflour in the sauce to thicken it slightly but I think that for me there was something missing, maybe some extra herbs or a dollop of sour cream mixed in would be nice. We still enjoyed it though so thanks for posting!Reply
Well, I also added Sydney Mike's share of mushrooms to this, lol. We liked every ingredient (especially lots of red pepper flakes) but felt that it could be tweaked a bit for our tastes. The sauce was thinner than I expected, so I would cut back on the broth next time and probably add some more herbs. All in all a very nice dish. Thanks Chef at Heart for sharing.Reply
This recipe turned out very, very well, & I'm proud to say that I included the mushrooms [which, when cooked, have never been a favorite of mine!]. However, I did cheat there a little, 'cause I held back about 1/3 of them & after slicing each of them twice, I added them in step 5 so that they'd warm up but not cook! And I definitely didn't hold back on the garlic! Definitely a winner here, & a must-do-again recipe! Thanks so much for posting!Reply
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