Leftover Chicken and roasted garlic pasta sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup cooked chicken, cut into bite sized pieces 1 head garlic, roasted 2 shallots, minced 2 Tablespoons butter 2 Tablespoons flour salt and pepper 1 cup chicken broth 1 cup half-and-half (original used cream) 1 lb fresh spinachServe over pasta (not included in nutrition values)
Heat butter in a large skillet and add shallots.
Saute shallots about 1 minute and add flour to make roux. 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 half-and-half 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 (pasta not counted in nutrition values).
Serving Size: Serves 4 adults
Saute shallots about 1 minute and add flour to make roux. 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 half-and-half 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 (pasta not counted in nutrition values).
Serving Size: Serves 4 adults
Nutritional Info Amount Per Serving
- Calories: 239.6
- Total Fat: 14.8 g
- Cholesterol: 67.5 mg
- Sodium: 433.8 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 2.9 g
- Protein: 13.7 g
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