Pasta Milano

By á-17891

Ingredients

• 1 teaspoon olive oil
• 1 teaspoon garlic; roasted
• 1 cup Mushrooms; sliced
• 1 tbsp Sun dried tomatoes
• 1 tsp Fresh Parsley
• 2 oz. Chicken Stock
• 5 ounces Chicken; cooked, sliced into strips,
• 1 cup roasted garlic cream sauce
• 4 ounces Bow tie pasta; cooked
• 1 tbsp Fresh Parmesan Cheese; grated
• Creamy Roasted Garlic Sauce
• Ingredients
• 1 whole head garlic
• 1 tsp olive oil
• 2 tbsp butter
• 1 1/2 tbsp flour
• 1 1/2 cup milk
• 1/2 tsp salt
• 1 tbsp ground mixed peppercorns
• 1 pinch ground nutmeg

Details

Adapted from keyingredient.com

Preparation

Step 1

Prepare the sauce

1. Preheat the oven to 325 degrees F (165 degrees C). Slice off the top third of the head of garlic so the tips of the cloves are exposed. Place in a small baking dish, and add just enough water to cover the bottom of the dish. Drizzle the olive oil over the top of the garlic, then cover with a lid or foil. Bake for 45 minutes.

2. Melt butter in a saucepan over medium heat. Mix together the flour and milk so there are no lumps, and pour into the pan with the butter. Bring to a boil, and cook, stirring constantly until thickened, about 5 minutes. Squeeze the garlic cloves from their skin, and mash. Stir garlic into the sauce, and season with salt, peppercorns, and nutmeg.

Saute the chicken and vegetables

Heat a 10" saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, chicken, and garlic.

Add sauce, bow tie pasta and toss.

Garnish with parsley, Parmesan cheese, fresh tomato and fresh basil. (optional)