Chicken Campanelle Pasta With Roasted Garlic Cream Recipes

ONE-POT LEFTOVER ROAST CHICKEN PASTA

Steps:

• Heat up the oil in a large pan.
• Add the chopped onion and garlic, and sautee for 2-3 minutes or until the onion is transluscent.
• Add the chopped tomatoes, herbs and seasoning, and leave to simmer for 3-4 minutes until the sauce is slightly reduced.
• Add the cooked chicken, water or chicken broth, and pasta.
• Leave to cook with the lid on until the liquid is absorbed and the pasta is cooked.
• Mix in the parmesan, then garnish with parsley.
• Remove from the heat and serve hot with more parmesan if you like.

CHICKEN & CAMPANELLE PASTA WITH ROASTED GARLIC CREAM

Steps:

• Prepare the Roasted Garlic Cream recipe. (see below).
• Grill the chicken or roast the breasts and dice them into bite sized pieces.
• Heat the olive oil in a large skillet over medium high heat. Sauté the onion, garlic, mushrooms and chicken. When the onions are heated through, deglaze the pan with the white wine. Add the chicken stock and cream and reduce by half its volume or until the sauce is thick enough to coat a spoon.
• Sir in the Roasted Garlic Cream and add the cooked pasta. Add basil and season to taste with salt and pepper.
• Pour into a large serving bowl and sprinkle with the parmesan cheese and more fresh basil.
• Roasted Garlic Cream: (This sauce is a garlic lover's dream! It will add incredible garlic flavor, aroma and depth to any dish. It is so versatile that it can be used on pizza! The garlic flavor is mellow not strong and the texture will be similar to that of peanut butter. It makes wicked garlic bread.).
• Place the garlic in a saucepan and cover with olive oil. Heat to medium high and cook for about ten minutes until the garlic is golden brown, but not burnt.
• Remove from heat and strain the olive oil into an airtight container to use in future recipes.
• Put the cooked garlic into a food processor or blender.
• Heat the cream in a heavy saucepan, reducing it to half of its original volume, or until the amount equals about one cup. Pour the cream into the blender with the cooked garlic and purée into a paste.

SCALLOPS WITH ROASTED GARLIC CREAM

Steps:

• Prepare the sauce by tossing the garlic cloves with olive oil and place on a square of aluminum foil.
• Fold the foil to form a package and roast place in a preheated 350°F oven for 20 to 30 minutes.
• Allow the garlic to cool slightly, careful open package and transfer the garlic cloves to a medium saucepan.
• Stir in cider vinegar and bring to a simmer, mashing the cloves with the back of a spoon.
• As the vinegar evaporates, a paste will form, to the garlic paste stir in the heavy cream and simmer for about 10 minutes on low heat to blend flavors, adjust salt and pepper to taste.
• To prepare the scallops, rinse and dry with paper towels.
• Dust the top side of the scallops with paprika.
• In a non-stick skillet that has been sprayed lightly with olive oil, place the top side of the scallops down and sauté until crispy on top and lightly firm to the touch.
• Place scallops on serving plate and drizzle garlic sauce over.

ROASTED GARLIC CHICKEN PENNE

Steps:

• Cook and drain pasta as directed on package.
• In 12-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat until hot. Add chicken; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center.
• Add broccoli and roasted peppers. Reduce heat to medium; cover and cook 4 to 5 minutes or until crisp-tender. Add pasta and cooking sauce. Cook and toss about 1 minute or until hot. Stir in vinegar and basil.