I’ve decided to test my skills out in the kitchen, instead of baking, I’ve been cooking! I’ve only tried easy meals, but I did quite well and everyone seemed to enjoy everything. I haven’t gotten the speed to get dinner done in a hurry though. I take my time in the kitchen and make sure everything is perfect. The other night I made Pasta with Roasted Garlic, White Cheddar, & Wine Sauce. It was suburb.
Pasta with Roasted Garlic, White Cheddar, & Wine Sauce
yield: 5 people [no leftovers]
1/2 boxes of penne
3 tbsp. butter
1/2 cup roasted garlic paste*
3 tbsp. flour
1/2 cup dry white wine
2 cups low-sodium chicken broth
2 cups shredded white cheddar cheese
1 head of broccoli, cut into florets and blanched until crisp-tender
4 boneless, skinless chicken breast, grilled and cut into bite size pieces
Salt and pepper, to taste
1. To make roasted garlic paste, peel the outer papery skins off two heads of garlic, leaving the heads still intact. Slice about a quarter off the top of each head so that all of the cloves are partly exposed. Wrap the heads in foil and bake at 350˚ F for one hour. Remove from the oven and let cool. Once cool enough to touch, squeeze the garlic cloves out of the peels and smash with a fork to make roasted garlic paste.
2. Bring a large pot of salted water to boil. Cook the pasta until al dente according to the package directions.
2. Meanwhile, in a large skillet or saucepan set over medium heat, melt the butter. Once the butter is melted, whisk in the roasted garlic paste and cook just until fragrant, 30-60 seconds.
3. Whisk the flour into the mixture and cook, stirring constantly, until the mixture begins to turn golden brown, 1-2 minutes.
4. Stir the white wine and broth into the pan. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 2 minutes.
5. Whisk in the cheddar and stir until melted. Season the sauce with salt and pepper to taste.
6. Mix in the broccoli florets and chicken pieces, and cook just until heated through. Mix in the cooked pasta until evenly coated with the sauce. Serve warm.
Serve with garlic bread for an even better dinner.
Source: Adapted from Annie Eats