Bluefield Daily Telegraph, Bluefield, WV

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May 16, 2013

Grilled chicken with roasted garlic on pasta

My wife, Liz, and I enjoy taking leftover food that has been prepared outdoors over wood or charcoal and creating something totally different. Today's recipe is that kind of a dish.

We had leftover grilled chicken breasts that were smoked using indirect heat and hickory then finished off directly over the fire. You can see the technique on my YouTube channel, www.YouTune.com/BBQMyWay. You can use the same sort of technique on a gas grill too.

• 2 grilled chicken breasts

• 1 head of garlic

• ¼ stick of unsalted butter

• 2 shallots or 1 yellow onion

• 1 cup of cubed artichoke hearts

• 1 cup chicken broth

• 1 cup of cream

• 1 lb. fresh spinach

• salt and pepper

• 1 box of your favorite pasta

Start off by roasting an entire head of garlic in the oven at 400 degrees Fahrenheit. If you don't know how to do that, “Google” it. It takes 30 minutes so start on this early. Unfortunately, I am limited on space. But, trust me on this. It's worth it.

Pull the chicken meat off of the bone and cut into bite size pieces and set aside. Chop the shallots or the onions. Saute onions or shallots in the butter over medium to medium-high heat until translucent.

Squeeze the roasted garlic into the sauce and incorporate. Season lightly with salt and pepper. While doing this, bring a large pot of water to a boil for the pasta.

Add the chicken broth to the onions or shallots and roasted garlic and simmer until the broth is reduced by 50 percent. Add the cream and simmer until reduced by roughly 25 percent. Layer in the spinach. As it warms it with shrink significantly. Add the chicken and artichoke and warm through. The sauce should now coat the back of a spoon. Taste for seasoning. I know .... it's really good, right?

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