Garlic Rotelle Recipes

Steps:

• Preheat oven to 400 degrees F.
• Wrap corn in foil and roast in preheated oven for about 1 hour. This can be done in advance on a prep day.
• Cook rotelle according to package directions. Drain and reserve 1 cup of the cooking water. Transfer pasta to a large bowl.
• Meanwhile, heat oil in a large skillet over medium heat. Add corn cut from cob, zucchini and onion and saute for 3 minutes, until golden brown. Add oregano and cook 1 minute. Add broth and roasted garlic and bring to a simmer. Simmer 5 minutes. Pour mixture over pasta and toss to combine, adding cooking water, if necessary, to moisten pasta. Fold in parsley and season, to taste, with salt and black pepper. Transfer pasta to a serving platter and top with feta cheese.

Steps:

• Prepare chicken breasts by trimming any extra fat Pound out gently between two sheets of plastic wrap to flatten and thin breast to a 1/4".
• Cut into 1" cubes.
• Toss with Salt& Pepper; set aside.
• Drain artichoke hearts and slice them into 1/8's.
• Slice garlic thin.
• In a deep saucepan over medium-high heat, pour in olive oil and add chicken.
• Brown cubed chicken till lightly golden.
• Lower heat; add garlic and cook with chicken for 1 minute or just until slightly tan.
• Do not brown the garlic.
• Add the artichokes and diced tomatoes stirring to lift all the brown chicken flavor bits on the bottom of the pan.
• Cover and cook for about 10 minutes.
• Cook Pasta and drain.
• Pour chicken sauce over and mix in cheese.
• Adjust salt and pepper to taste.
• It's so quick and easy and tastes GRRRREAT!
• Leftovers are even better the next day!

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.