Garlic Chicken Pasta
Garlic Chicken Pasta
Step 1: Chicken
Following these directions, oven roast:
1 lb chicken, boneless skinless breast recommended
Once chicken tests done (~165F), remove from heat
Once cool enough to handle, chop into bite-size pieces, set aside
Optional: While chicken is roasting, continue to step 2.
Step 2: Pasta
To a large pot (6-8 qt), add:
~2 qts water
Turn heat to High. Bring to rolling boil, add:
1 tsp salt
8 oz pasta (penne recommended)
Reduce heat slightly to Med-High, retaining a rolling boil until pasta is cooked to desired texture.
Follow the package recommended time for best results
Once cooked, remove from heat, drain water, and set aside
Optional: While pasta cooks, continue with step 3.
Step 3: Veggies
Preheat large skillet over medium heat, add:
~1 Tbsp oil
1/2 cup carrots, julienned
Sauté until crisp-tender, transfer to a separate bowl.
Return pan to heat, add:
~1 Tbsp oil
1 cup mushrooms, peeled & sliced
Sauté for 2 minutes, add:
1 cup zucchini, sliced
Sauté for 1 minutes, add:
1/2 cup asparagus, cut into 1” pieces
Sauté for 1 minute, then remove pan from the heat.
Step 4: Sauce
Make a double batch of:
Brenda’s Creamy Garlic Sauce
Once prepared, continue to step 5.
Step 5: Assemble
To a large bowl, add:
Pasta (Step 2)
Creamy Garlic Sauce (Step 4)
Mix together until pasta is evenly sauced, then add:
Veggies (Step 3)
Chicken (Step 1)
Toss lightly, serve hot.
Recommended to garnish with:
Tomatoes, diced
Parmesan cheese
Blue cheese crumbles
Brenda’s tips:
Serving size: 4
This Saunders family favorite was inspired by a visit to Johnny Carino’s when Brenda was attending college. On the menu it was called Penne Gorgonzola …. sadly it’s no longer on Carino’s menu, but you can make this instead! Perhaps you’ll also find it: “Better than Johnny’s Penne Gorgonzola”
