My favorite dish to order was the Chicken Gardeno Pasta.
Over the past few years I have been craving that dish so much, yet it is no longer provide at that restaurant. So I made it my goal to try and recreate that dish.
Tonight was the closest I have ever gotten to achieving that. And I am very proud of myself.
My mom and I sat down with some Cabernet Sauvignon, the movie "Elizabeth, the Golden Years", and my delicious pasta creation.
- 1 tablespoon olive oil
- 1 head roasted garlic
- 1 chicken breast, diced
- 2 shallots, sliced
- 1 red bell pepper, cleaned, seeded and cut into strips (6 ounces)
- 1 large zucchini sliced
- 1 carrot sliced
- 1 cup diced (stewed) tomatoes
- 1 cup low-sodium chicken stock
- 1/2 cup milk
- 1 tablespoon all-purpose flour, made into roux with 2 tbsp butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound pasta
- 1/2 cup grated Parmesan
- 1 tbsp dried basil leaves
Heat the oil in a large saute pan over medium-high heat. Cook diced chicken until done. Set aside.
In the same pan, cook onions over medium heat until soft, about 1 minute. Add peppers and carrots to cook until they begin to soften, about 3 minutes.
Stir in pre-made roux and cook for 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir chicken, zucchini, diced tomatoes, and basil. Let simmer until zucchini is done.
Meanwhile, cook pasta according to package directions; drain. Toss pasta with vegetables and sauce.
Serve garnished with Parmesan.