Roasted Garlic Chicken Alfredo

  • 02 Dec - 08 Dec, 2017
  • Mag The Weekly
  • Cookery


· 1 whole garlic head

· 1tsp olive oil

· 8oz. uncooked spaghetti

· 4 (4oz. each) skinless, boneless chicken breast cutlets

· ¼ tsp salt

· ¼ tsp black pepper

· 1tbsp butter

· 1tbsp all-purpose flour

· 1 cup low-fat milk

· ½ cup unsalted chicken stock

· ½ cup frozen peas, thawed

· ¼ tsp ground nutmeg

· A dash of ground red pepper

· ½ cup Parmesan cheese, grated

· ¼ cup fresh flat-leaf parsley, chopped


Preheat oven to 200°C. Cut the top off the garlic head and discard it. Rub the cut of side of the garlic head with olive oil. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic in foil. Bake at 200°C for 55 minutes or until tender then cool slightly. Separate cloves and squeeze to extract garlic pulp, discardng the skin. Place the pulp in a bowl and mash with a fork. Cook spaghetti according to package directions, omitting salt and fat then drain. Cut chicken cutlets lengthwise to form eight (2oz.) cutlets. Sprinkle chicken evenly with salt and black pepper. Heat a large non-stick skillet over medium-high heat. Add chicken to the pan; cook for around three minutes on each side or until done. Remove chicken from pan. Reduce heat to medium-low. Add butter and swirl until it melts. Add flour; cook 15 seconds, stirring constantly. Stir in garlic pulp, milk, and chicken stock; bring to a boil. Cook for three minutes or until slightly thickened. Stir in peas; cook for one minute. Remove the pan from heat; stir in nutmeg, a dash of ground red pepper, and Parmesan cheese. Add pasta; toss to coat. Sprinkle with parsley and serve with chicken.