Acadia Roasted Garlic Tuscan Grill Chicken w/ Pasta dish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Chicken Breast, no skin, 3 breast, bone and skin removed1/2 container (9 oz) Acadia Naturals Roasted Garlic Tuscan Grill Sauce & Marinade, (17 tbsp)14.5 oz box Barilla Plus Pasta of your choiceButter, salted, 2 tbsp Olive Oil, 1 tbsp Wheat flour, white, all-purpose, enriched, calcium-fortified, .19 cup (3 tablespoons)Half and Half Cream, 1 cup Milk, 2%, 4 fl ozGarlic powder, 2 tsp Romano Cheese, 2 oz *Asiago Cheese, 2 oz
Simmer in cast iron pan covered over medium low heat for 30 minutes or so.
Boil water for pasta when Chicken is half way done.
Baste chicken once or twice, then remove from pan leaving marinade (sauce) and set aside, but keep warm!
Put Pasta in a seperate pan (dutch oven) to boil.
In heavy bottom medium size sauce pan, melt butter over medium low heat, then stir in olive oil.
Turn down heat to low, wisk in flour until a paste.
Slowly add & wisk in half and half.
Turn heat back to medium low, and slowly add & wisk in the remaining marinade sauce from chicken breasts (should equal 1/2 cup).
Wisk in garlic powder and both 1/2 cup (2 oz) Romano and 1/2 C (2 oz) Asiago Cheese (may substitute Parmesan of course for either or both cheeses) until all cheese is melted (it will get a little stringy at the top of the whisk, this is fine). This should take about 5 minutes.
Wisk in 2% milk to desired thickness, aproximately 1/2 cup. Set sauce off of heat and cover.
Drain Psta into colander in sink (if your timing is off, drain pasta while the cheese is melting, but do not scorch the cheese sauce, nor overcook the pasta!)
Plate chicken and drained pasta, and cover with aproximately 1/3 cup of sauce.
Official service size is 1/7th of each item.
Number of Servings: 7
Recipe submitted by SparkPeople user 6KIDS2MANY.
Boil water for pasta when Chicken is half way done.
Baste chicken once or twice, then remove from pan leaving marinade (sauce) and set aside, but keep warm!
Put Pasta in a seperate pan (dutch oven) to boil.
In heavy bottom medium size sauce pan, melt butter over medium low heat, then stir in olive oil.
Turn down heat to low, wisk in flour until a paste.
Slowly add & wisk in half and half.
Turn heat back to medium low, and slowly add & wisk in the remaining marinade sauce from chicken breasts (should equal 1/2 cup).
Wisk in garlic powder and both 1/2 cup (2 oz) Romano and 1/2 C (2 oz) Asiago Cheese (may substitute Parmesan of course for either or both cheeses) until all cheese is melted (it will get a little stringy at the top of the whisk, this is fine). This should take about 5 minutes.
Wisk in 2% milk to desired thickness, aproximately 1/2 cup. Set sauce off of heat and cover.
Drain Psta into colander in sink (if your timing is off, drain pasta while the cheese is melting, but do not scorch the cheese sauce, nor overcook the pasta!)
Plate chicken and drained pasta, and cover with aproximately 1/3 cup of sauce.
Official service size is 1/7th of each item.
Number of Servings: 7
Recipe submitted by SparkPeople user 6KIDS2MANY.
Nutritional Info Amount Per Serving
- Calories: 524.0
- Total Fat: 17.6 g
- Cholesterol: 95.7 mg
- Sodium: 576.5 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 4.2 g
- Protein: 40.3 g
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