Aglio di pollo Pasta (Garlic Chicken Pasta)

For the Sauce:
14.5 ounces can Chicken Broth
3 Tbsp Heavy Whipped Cream
1 tsp Parsley, fresh or dry
1/2 cup Zinfandel Wine
Pinch Garlic Salt
2 heaping Tbsp Grated Romano
2 Chicken Boullion Cubes
1/4 cup finely Chopped Onion
Heaping tsp Crushed Garlic
1 tsp White Corn Syrup
2 Tbsp Parmesean
1/2 lemon, sqeezed
1 Tbsp butter
3 Tbsp cornstarch mixed with 1/8 cup Water and set aside.
Combine the first 13 ingredients in a sauce pan and let simmer. Add the cornstarch mixture.
Set Aside

In a steamer, while the sauce is cooking, steam one finely chopped Roma Tomato and 1/2 cup Spinach

For the Chicken:
2 cups Breast Tenderloins  or stir fry strips
2 Tbsp oil
1/2 tsp Crushed Garlic
In a skillet, cook the chicken in the oil and garlic until slightly browned and cooked through. Cut up and Set aside.

Serve the sauce, garlic chicken and veggies over one package of your choice of pasta. We like to use Penne or Fettucini.

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