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
Place boneless skinless chicken breasts in (somewhat roomy) cast iron pan. Cover with half the container of Acadia Naturals brand Garlic Tuscan Grill sauce and marinade.
Simmer in cast iron pan covered over medium low heat for 30 minutes or so.
Boil water for pasta in a seperate pan or dutch oven, when Chicken is half way done.
Baste chicken once or twice. When chicken is cooked through, (aproximately 30 minutes) remove and set chicken aside, but keep it warm in covered serving dish.
Continue to simmer remaining marinade (sauce) in cast iron pan for 3 or 4 minutes while beginning the pasta sauce.
Put Barilla pasta in boiling water.
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 cup (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 cooked (slightly more than al dente) pasta into colander in sink (if your timing is off, drain pasta while the cheese in sauce 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.
Number of Servings: 7
Recipe submitted by SparkPeople user 6KIDS2MANY.
Simmer in cast iron pan covered over medium low heat for 30 minutes or so.
Boil water for pasta in a seperate pan or dutch oven, when Chicken is half way done.
Baste chicken once or twice. When chicken is cooked through, (aproximately 30 minutes) remove and set chicken aside, but keep it warm in covered serving dish.
Continue to simmer remaining marinade (sauce) in cast iron pan for 3 or 4 minutes while beginning the pasta sauce.
Put Barilla pasta in boiling water.
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 cup (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 cooked (slightly more than al dente) pasta into colander in sink (if your timing is off, drain pasta while the cheese in sauce 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.
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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