ROASTED GARLIC BASIL CREAM SAUCE with CHICKEN
(serves 4)
Ingredients:
*1 whole garlic bulb (small-medium)
*1-2 teaspoons olive oil
*1/4 cup whole milk
*1/4 cup italian style bread crumbs
*4 skinless, boneless chicken breasts
*6 tablespoons butter
*1 red pepper, chopped
*1 cup chicken broth
*2 cups heavy cream
*1-1 1/2 cups freshly grated parmesan cheese
*1/2 cup fresh basil
*1/2 teaspoon black pepper
*1 (8 ounce box) angel hair pasta
Directions:
~Preheat oven to 400 degrees.
~Cut top off of garlic bulb, and remove just the outer layer of skin.
~Drizzle olive oil over top of bulb making sure all the cut edges are coated.
~Wrap in aluminum foil.
~Bake for 30-35 minutes or until garlic is soft.
~Allow garlic to cool and squeeze out soft garlic into a small bowl.
~Set aside.
~Put a pot of salted water over medium-high heat.
~Bring water to a boil.
~Cook noodles as directed on package.
~Drain noodles, and set aside.
~Pound chicken breast to about 1/4 inch thick.
~Place milk in a shallow bowl.
~Place bread crumbs into a separate bowl.
~Heat butter in a medium skillet over medium heat.
~Dip chicken into milk & then in the bread crumbs.
~Cook in butter, on both sides, until done (about 10 minutes).
~Remove, and keep warm.
~Add chicken broth to skillet.
~Stir with a wooden spoon to loosen browned chicken bits from pan.
~Add red pepper to pan and cook until pepper is tender.
~Add in roasted garlic.
~Stir in cream; boil for 1 minute.
~Reduce heat to low.
~Add parmesan cheese, chopped basil & pepper.
~Cook sauce until heated through, stirring often.
~Plate noodles, place chicken over noodles, and pour mixture over chicken & serve.
Variation:
`If you don't have the time or desire to roast garlic, sauté 4 or 5 cloves when you sauté the red peppers. I personally think the roasted garlic is much better in this recipe.
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