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8 servings
Ingredients:
10 bulbs garlic, cloves separated and peeled8 skinless, boneless chicken breast halves 1 tablespoon olive oil1 tablespoon white wine1 pinch ground black pepper1 onion, chopped1 teaspoon olive oil2 tablespoons butter2 (14.5 ounce) cans diced tomatoes1 tablespoon chopped fresh rosemary1 (8 ounce) package spinach tagliatelle pasta
Instructions:
Preheat oven to 180 degrees F (81 degrees C).Peel the garlic and crush to release juices.In a large skillet, sear the chicken in 1 tablespoon olive oil and white wine.Place all of the garlic in a lightly greased 9x13 inch baking dish and place chicken on top.Sprinkle a dash of ground black pepper over the top.Cover and bake in the preheated oven for 30 to 45 minutes, until the juices run clear.In a medium skillet saute the onion in 1 teaspoon of olive oil and butter/margarine, until it is soft and golden.Add the tomatoes and your favorite fresh herbs to taste.Stir together and remove from heat.To Make Pasta: Cook pasta in a large pot of salted boiling water about 8 to 10 minutes, until it is al dente.Drain and place pasta on a long, very shallow serving dish.Pour tomato sauce over it, then place baked garlic chicken pieces on top with some or all of the garlic.Serve.
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