Recipe

Roasted Garlic Cream Pasta Recipe

Add Step-by-Step Photos	Gourmetloveaffair / All my dishes 1 year, 6 months ago This is my signature dish. When we have family over this is what I make. I cooked it up trying to find a lower-fat alfredo recipe for my hubby when he was told to lower his cholesterol levels. After much re-working and substitution, this is finally it. Enjoy!... More Prep:15m Cook:45m Servings:2	Gourmetlove
	chicken pasta roasted garlic garlic medium

Cutting garlic for r

In the saute pan...

With rosemary-roaste

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waterlily

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britt02

sparow64

kellydoesh

Ingredients

2 brined chicken breasts, skin removed

3/4 cup chicken stock

1/2 medium onion, diced

1 head of garlic

A few extra cloves of garlic, minced

1/2 cup milk, skim

1/2 cup sour cream, reduced fat or nonfat

1 1/2 tablespoons Parmesan cheese, freshly grated

1/4 teaspoon ground sage

2-4 oz fettuccine, (cooked sometime between the beginning and last step)

extra virgin olive oil

salt

pepper

Directions

Preheat your oven to 450F. Rinse your brined chicken, and season tops with pepper (no salt), then set aside.

Take a head of garlic and slice it through the middle of all the cloves (so that you have a top half, and the bottom half of a bundle of cloves -see picture)

Place two halves on a sheet of foil. Drizzle with extra virgin olive oil, sprinkle with salt, and crack some fresh pepper over the halves. Put the top back on the bottom half and fold the foil into a package, all the way around the head of the garlic.

Place on top shelf of oven for about 20-25 minutes (or until you are done with chicken, and first part of sauce).

Meanwhile, boil water for the pasta.

Heat about a tablespoon of olive oil in a sauté pan over high heat.

Toss a few cloves of minced garlic in sauté pan with oil.

Dice your onion, then sauté in pan until translucent.

Now, lay your chicken breasts peppered side down, now season the other side. Brown first side then flip to brown other side.

Now, pour in chicken stock. (Depending on how big your sauté pan is, the chicken should just barely be sitting in the stock.)

Turn your heat down until you have a simmer (about medium) and cover.

Remove the head of garlic from the oven, unwrapping foil (careful, it's HOT). Set aside to cool.

Meanwhile, in a bowl, whisk together the sour cream, milk, chicken stock, sage, and Parmesan cheese. Set aside.

To extract the garlic from it's papery skin, take a half in your hand and gently squeeze until the cloves pop out (if the roasting was successful, this should happen pretty easily).

You can either press this through a garlic grater or you can simply mash with a fork. Combine with the milk/sour cream mixture.

When chicken is done, remove from sauté pan and set aside.

Add milk/sour cream mixture to pan, then add pasta and toss together, coating pasta with sauce.

Transfer a serving of pasta to a plate. Slice your chicken breasts on a bias, and fan across the pile of pasta to serve.

Garnish with Italian parsley or fresh basil.

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Comments

sparow64 1 year, 6 months ago said:
Absolutely Fabulous! This is a definate keeper! I see me throwing some capers in, or mushrooms, or aspragus, etc. This is one of those recipes that is wonderful like it is, or easy to change up a tad. Gets a big high 5 from me!

gourmetloveaffair 1 year, 6 months ago said:
Thank you! Yes, I will have to try mushrooms... Mmm mushroom and garlic cream saucy chickeny goodness!

waterlily 1 year, 6 months ago said:
Oh, this sounds delicious! This will be on my table soon! Thanks for sharing.

britt02 1 year ago said:
Thanks for the Recipe! That sounds delicious!My husband will love it. :)

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Alterations

gourmetloveaffair 1 year, 6 months ago said:
Sometimes I like to add some red pepper flakes to the sauce for just a bit of heat. This brings out the flavors and makes my spicy-loving husband happy. He also likes to use a dry white wine in place of the chicken stock, which zests it up a bit.

kellydoeshair 3 weeks, 5 days ago said:
I made this without the chicken to make it cheaper,
in the end I thought the sauce was a little on the "thin" side for me
so I made a small batch of blond roux and it thickened right up! VERY VERY GOOD
you'd never miss all the heavy cream and butter!

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