Chicken w/Penne, Pan-Roasted w/Garlic & Shallots CH
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 boneless chicken breasts12 whole garlic cloves8 whole shallots6 oz white wine2T Extra-virgin olive oilsalt, black pepper6oz double cream1lb pasta (med-wide ribbons or large tubes, tagliatelle, pappardelle, penne, rigatoni.
Preheat oven to 400F.
Place chicken skin side up, wgarlic & shallots in a large oven-proof frying pan. Pour over wine. Drizzle chicken skin w/oil and sprinkle w/salt&pepper. Roast until chicken is cooked through and skin is crisp & golden, 25-30min. Remove chicken, garlic & shallots & over to keep warm
Bring chicken juices to a simmer over med high heat. Add cream & cook, stirring, until hot (1min). Add salt&pepper to taste.
Cook pasta in a large pot of salted water until firm.
Add pasta to the sauce. Toss well to coat. Slice each breast crosswise into 3 pcs. Top Pasta w/chicken garlic & shallots.
Serve immediately
Serving Size: This is a total guess: makes 6 one-cup svgs
Number of Servings: 6
Recipe submitted by SparkPeople user SJCATDFW.
Place chicken skin side up, wgarlic & shallots in a large oven-proof frying pan. Pour over wine. Drizzle chicken skin w/oil and sprinkle w/salt&pepper. Roast until chicken is cooked through and skin is crisp & golden, 25-30min. Remove chicken, garlic & shallots & over to keep warm
Bring chicken juices to a simmer over med high heat. Add cream & cook, stirring, until hot (1min). Add salt&pepper to taste.
Cook pasta in a large pot of salted water until firm.
Add pasta to the sauce. Toss well to coat. Slice each breast crosswise into 3 pcs. Top Pasta w/chicken garlic & shallots.
Serve immediately
Serving Size: This is a total guess: makes 6 one-cup svgs
Number of Servings: 6
Recipe submitted by SparkPeople user SJCATDFW.
Nutritional Info Amount Per Serving
- Calories: 614.7
- Total Fat: 25.0 g
- Cholesterol: 87.2 mg
- Sodium: 99.2 mg
- Total Carbs: 62.7 g
- Dietary Fiber: 5.5 g
- Protein: 30.8 g
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