Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Roasted Garlic Chicken With Pasta
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- #95421
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 pound pasta
1 pound chicken breasts, cut into small cubes
3 cloves garlic
salt
1 cup broccoli, diced
1 red bell pepper, diced
1 red onion
2 tablespoons roasted garlic puree
olive oil
3/4 can chicken broth
1/2 stick butter or margarine
1 dash oregano
1 dash basil
1 dash parsley
1 dash crushed red pepper flakes
salt and pepper, to taste
directions
Cut tops off of cloves of garlic, coat with olive oil and salt. Bake at 300 degrees F for 2-2 1/2 hours, covered with foil, until soft. Squeeze out and puree. Set aside.
Boil pasta until just undercooked. Drain and set aside.
Add oil to pan and cook onion for 1-2 minutes, add chicken and stir fry. Add broccoli, red pepper and roasted garlic puree. Mix together and cook for one minute.
Add chicken broth, margarine and all seasonings. Cook until vegetables wilt. Make sure there is enough liquid. If not, add more broth or olive oil.
Add pasta, then stir and cook for another minute. Serve hot.
added by
Gorgot
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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