Roasted Garlic & Chicken Chive Pasta
Course:
Dinner
Ingredients
- 1 head Garlic
- 2 Chicken Breasts (1 also fine)
- 1 teaspoon Garlic Powder
- 1⁄2 teaspoons Salt
- Black Pepper
- 1⁄2 teaspoons Paprika
- 1 teaspoon Dried Oregano
- 20 grams Butter
- 1 Shallot (diced)
- 1 tablespoon Tomato Puree
- 225 grams Fresh Pasta
- 115 millilitres White Wine (With whole stock pot)
- 115 millilitres Double Cream
- 60 grams Parmesan Cheese (Just wing this)
- Chives (not optional)
Notes
The garlic takes 30 minutes in the oven! Start at like 4:30!
Steps
- Preheat the oven to 180°C fan.
- Slice off the top ¼” of the head of garlic so that the cloves are exposed, drizzle with 1 tbsp olive oil and wrap in tin foil. Roast in the oven for about 30 minutes, until the cloves are soft and slightly golden. Let cool until ready to use.
- Meanwhile, pat dry the chicken breasts and season with garlic powder, salt, black pepper, paprika, and oregano on both sides. Let them rest for 20-30 minutes, while the garlic is roasting.
- Heat 1 tbsp olive oil in a pan over medium heat. Sear the chicken breasts on each side for 2 minutes, until browned.
- Transfer the chicken to the oven for ~10 minutes to finish cooking. Leave the pan.
- Get some water ready for the pasta.
- Using the same pan you seared the chicken in so you get all of that flavour, reduce the heat to medium-low and melt the butter.
- Add the minced shallot and sauté for 3–4 minutes, until softened and lightly golden.
- Stir in the tomato paste and cook until it deepens in colour, about 2 minutes.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve 1 cup of the starchy pasta water before draining. Set the al dente pasta aside.
- Squeeze the roasted garlic cloves right out of the garlic bulb and into the sauce pan. Stir to combine. Use a fork to smoosh them up if necessary.
- Deglaze with the white wine and continue cooking for a few minutes until it has slightly reduced.
- Add in the double cream and the parmesan and let this come together over medium heat, stirring gently to combine.
- Add the al dente pasta to the sauce, tossing gently and adding pasta water ¼ cup at a time until the sauce coats the noodles and reaches your desired consistency (you might not use the whole cup of pasta water).
- Once the sauce has come together nicely, slice the chicken breasts into strips.
- Serve the pasta into bowls, then top with the sliced chicken and a sprinkle of fresh chives and some more parmesan, if you’d like.
Source: https://britacooks.com/roasted-garlic-spaghetti-with-seared-chicken/#wprm-recipe-container-18120