Best Chicken Campanelle Pasta With Roasted Garlic Cream Recipes

Midnight Pasta With Roasted Garlic, Olive Oil and Chile image

Provided by Ali Slagle

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 large head of garlic
Kosher salt
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 cup firmly packed parsley leaves
1 pound spaghetti or other long pasta
1/2 teaspoon red-pepper flakes, plus more for garnish
Black pepper
Freshly grated Parmesan, for serving

Steps:

Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
Serve with more red-pepper flakes, black pepper and Parmesan.

Chicken & Campanelle Pasta With Roasted Garlic Cream image

Provided by Karina A

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1/2 cup minced onion
1 teaspoon chopped garlic
1 lb grilled chicken breast
6 sun-dried tomatoes
1 cup shiitake mushroom
1/2 cup white wine
1/2 cup rich chicken broth
2 cups heavy cream
1 lb campanelle pasta, cooked
12 leaves fresh basil
salt and pepper
freshly grated parmesan cheese
1 cup peeled garlic
1 cup olive oil
2 cups heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Prepare the Roasted Garlic Cream recipe. (see below).
Grill the chicken or roast the breasts and dice them into bite sized pieces.
Heat the olive oil in a large skillet over medium high heat. Sauté the onion, garlic, mushrooms and chicken. When the onions are heated through, deglaze the pan with the white wine. Add the chicken stock and cream and reduce by half its volume or until the sauce is thick enough to coat a spoon.
Sir in the Roasted Garlic Cream and add the cooked pasta. Add basil and season to taste with salt and pepper.
Pour into a large serving bowl and sprinkle with the parmesan cheese and more fresh basil.
Roasted Garlic Cream: (This sauce is a garlic lover's dream! It will add incredible garlic flavor, aroma and depth to any dish. It is so versatile that it can be used on pizza! The garlic flavor is mellow not strong and the texture will be similar to that of peanut butter. It makes wicked garlic bread.).
Place the garlic in a saucepan and cover with olive oil. Heat to medium high and cook for about ten minutes until the garlic is golden brown, but not burnt.
Remove from heat and strain the olive oil into an airtight container to use in future recipes.
Put the cooked garlic into a food processor or blender.
Heat the cream in a heavy saucepan, reducing it to half of its original volume, or until the amount equals about one cup. Pour the cream into the blender with the cooked garlic and purée into a paste.