Spaghetti & Chicken in Roasted Garlic Sauce

By MaryGladys

Ingredients

• 6 large clove garlic
• 1 Tbs chicken broth
• 8 oz spaghetti pasta
• 4 oz Nestlé® Carnation® Evaporated Milk
• 2 Tbs cornstarch
• 1 lb fresh boneless, skinless chicken breasts, cut into 1/2-inch dice
• 1 1/2 cups chicken broth, divided
• 1 cup sliced mushrooms
• 2 Tbs thinly sliced green onion
• 1/2 tsp crushed red pepper flakes
• 1 Tbs chopped fresh sage
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3 Tbs nonfat sour cream

Details

Servings 1

Preparation

Step 1

Preheat oven to 350°F.

Place unpeeled garlic cloves on a piece of aluminum foil. Drizzle with 1 tablespoon chicken stock and wrap tightly. Bake in oven until tender, about 45 minutes. When cool enough to handle, squeeze pulp from cloves, mash and set aside.

When garlic is done, cook spaghetti according to package directions; drain.

Dissolve cornstarch in evaporated milk in a small bowl and set aside.

Heat a large, nonstick skillet over medium-high heat. Spray with vegetable cooking spray and sauté chicken until golden brown, about 5 minutes; transfer to a plate. Add 1/2 cup chicken broth, mushrooms, green onions and red pepper flakes and simmer over high heat until liquid evaporates, about 7 minutes. Return chicken to skillet along with remaining chicken broth, roasted garlic, sage, salt and pepper; bring to a boil, reduce heat and simmer for 5 to 7 more minutes. Stir in reserved cornstarch mixture, simmer until slightly thickened, about 3 minutes. Whisk in sour cream.

Toss with spaghetti and serve immediately.