Eds Leftover Chicken And Roasted Garlic Pasta Recipes

Steps:

• heat butter in a large skillet and add shallots.
• Saute shallots about 1 minutes and squeeze out the garlic cloves into the mixture and add the chicken.
• Season with salt and pepper.
• Add chicken broth and reduce by 1/2.
• Add the cream and reduce by 1/4, then add the spinach and cook at a low simmer until the sauce coats the back of a spoon.
• Serve over pasta.

Steps:

• Cook pasta according to box directions.
• Sauté chicken in oiled saucepan until cooked through.
• In a separate pan, cook onion until lightly browned, then add pepper and continue cooking for about 2 minutes.
• Add chicken and tomatoes, cover and remove from heat.
• For sauce: Simmer garlic in butter until softened, about 2-3 minutes.
• Lower heat, stir in flour; cook 1 minute, stirring constantly.
• Gradually add milk, then stir in sour cream and lemon juice, and cook until heated through.
• Mix vegetables, chicken, and sauce with pasta, and top with feta cheese. Voila!

Steps:

• Preheat oven to 425 degrees.
• Clean garlic cloves, wrap in tin foil and bake for 40 minutes.
• In a pan over medium low heat add 1 tblspn. Of olive oil and heat pan.
• Add onions and cook till softened.
• Turn up heat to medium, add wine, and cook till wine is almost gone.
• Add chicken broth and all spices except chive mix and cook until liquid is just past half.
• After ten minutes remove thyme and rosemary sprigs.
• Add garlic and mushroom and transfer to a bowl.
• Blend with immersion circulator and, add spinach, and, set aside.
• In the same skillet add oil and butter.
• Preheat oven to 400.
• Coat chicken with paprika,garlic, chive mixture and add to skillet.
• Brown on both sides for a total of 7 minutes.
• Add sauce and place in oven for 15 minutes.
• Serve over cooked wheat pasta and garnish with fresh grated parmesan.