If you're a fan of roasted garlic get out your pen and paper, you'll want to write this one down. Using a store bought rotisserie chicken not only helps to keep cooking times short (under 10 minutes in fact!), but also provides enough meat for multiple meals. Groovy.
When it comes to dieters and pasta, there seems to be a lot of controversy. Some say nay, as pasta is heavy on carbs, while other say yay as carbs are fuel for the body and pasta contains several of the same nutrients found in bread. There are of course, a million other reasons why dieters and health nuts love or hate pasta, but here's my take. Buy a quality whole grain pasta, exercise some portion control and unless it's a special occasion, avoid the heavier cream and cheese based sauces. Otherwise, dig in.
I'm happy to report that there are plenty of excellent tasting whole grain pasta options available to boot. In fact, my lovely girlfriend and I used a whole grain pasta under the Barilla brand for this particular recipe and thought it was as good or better than most white pastas. As a bonus, it contained more protein and fewer carbs than most other whole wheat or white pastas and also contained some added omegas from flax. That being said, it DID contain some white flour, which may have helped it achieve its great texture, but given its boost in protein, added omegas and 51% whole grain content.. I'm fine with that.
As far as the recipe itself goes.. Its fairly straight forward. My only piece of advice: Roast your garlic in advance. I've become a fan of quick meals as of lately, and having some simple prep work done in advance is a big help. Not only will this tip save you time, but any oils that are released from the roasted garlic while its resting can be saved for future use. And believe me when I say, roasted garlic infused oil + balsamic vinegar + fresh baked baguette slice= life changing.
Roasted Garlic and Parmesan Pasta with Rotisserie chicken
Calories: 415 per serving
1 chicken breast from a pre-cooked rotisserie chicken, with or without skin
100gr whole grain spaghetti
1 head roasted garlic, skins removed
1-2 tbsp olive oil
1/4 tsp chili paste
1/4 cup grated parmesan cheese
a handful of cherry, grape or other small tomatoes cut into halves
salt and black pepper to taste
- (If you are using pre-roasted garlic skip this step!) Cut the rough, flat end off of a whole head of garlic. Drizzle about 1 teaspoon of olive oil onto a piece of double-layered aluminum foil. Place the garlic cut side down on to the foil. Drizzle an additional teaspoon of olive oil over the top of the garlic. Wrap the garlic tightly in the foil and place it in a 350 degree oven for 45 minutes. Once done, allow the garlic to cool and squeeze out the now deliciously sweet cloves.
- Bring a pot of salted water to a boil. Add you're pasta and cook for about 6-7 minutes or until desired doneness.
- In a large sauté pan over medium-low heat add 1 tbsp of olive oil, the chili paste and roasted garlic cloves. Allow the mixture to simmer until needed.
- Once the pasta is done, drain it and place it into the sauté pan along with the tomatoes. Remove the pan from the heat, add the parmesan cheese and toss to coat. Season with salt and pepper.
- To serve, warm the chicken breast, slice it cross-wise against the grain and place it over the pasta.