Poultry & Pork

Please Pass Those Mints

Chicken and Penne with Garlic Rosemary Sauce-Duo Dishes

Garlic lives in limbo, that’s for sure. On one hand, it has so many health benefits and it adds such distinct flavor to food. On the other hand, it wreaks havoc on the mouth. This was a meal that demanded an after dinner mint for sure. Talk about garlic overload! We love us some garlic. It’s in almost everything. If it’s not a dessert, it probably has garlic. And not just one clove. It’s usually a minimum of three because that’s how we roll. This dish has much more than one clove or even three, and if you’re a bold soul–or if you’re spending at least 24 hours alone–toss in a bit more. We support that.

As we said, don’t make this for a hot date unless it’s a stay-at-home night with a longtime boo who will excuse the hot breath that will ensue. Apart from that, this garlic packed, creamy sauce is sure to satisfy anyone who can appreciate a hearty yet fairly basic chicken and pasta dish. Although we didn’t add any spice to this meal, a nice sprinkling of red pepper flakes would totally seal the deal.

Chicken and Penne Pasta in Garlic Rosemary Sauce – Serves 4
2 1/2 cups penne pasta
6 chicken breast tenders
1 1/2 cup frozen peas
6 cloves garlic, minced
3 tablespoons rosemary, minced
2 tablespoons poultry seasoning
2 cups pasta water
1 bouillon cube, crushed
1/3 cup flour
Kosher salt
Olive oil

1. Boil pasta according to box directions. Drain, saving 2 cups of the pasta water, and set aside. Add bouillon to water as it sits.

2. Drop a bit of olive oil in a skillet.

3. As oil heats, cover chicken in poultry seasoning. When oil is hot enough, add chicken and cook until juices run clear, approximately 2 minutes on each side. Set aside.

4. Immediately add a bit more olive oil, flour, garlic and rosemary and whisk until flour is crumbly. Drizzle in a tad bit more olive oil (no more than a teaspoon) if it seems too thick. Keep stirring.

5. Add water and peas. Keep whisking until smooth. Let cook over low heat until bubbly and thick.

6. Cut chicken into pieces and add chunks along with pasta into sauce. Toss to combine. Salt to taste.

Click HERE for the printable recipe.


54 thoughts on “Please Pass Those Mints

  1. Even in my gluten-free rebellion stage of life, this dish will always be close to my…well, I want to say mouth, but I will say heart…as a walking dead, because someone forgets to tell us we do not sleep as much when we get older, I am immune to garlic, so, bring it on!

  2. Ah, this sounds fantastic. I love garlic in just about everything except ice cream. Eating entire roasted bulbs, so soft and oily and warm, is a serious treat for me! Your dish looks delish!

  3. I adore garlic and always have. My philosophy has always been, “Why add 2 cloves when you can add 4?”

    I love how you achieved such a nice creamy consistency with this dish. It looks so rich, but the receipes seems pretty light.

    I’ve actually been trying to get away from the garlic a bit in my cooking lately. I still love it, but I was afraid I was getting to thepoint where everything was tasting like garlic. I wanted to learn to appreciate other flavors.

  4. Wow! That pasta looks fantastic, creamy, and wicked tasty! I love hearty pasta dishes like this one, and all that garlic would be so tasty. Yum!

  5. Garlic is my kryptonite. I’m obsessed with it, much to the chagrin of my boyfriend! I put it in homemade salad dressing for a little kick. Love. It.

  6. Sounds great! The trick with garlic is that you have to get everyone you’ll be spending the evening with to eat it. The odor is only terrible for the people who haven’t partaken.

  7. I just love garlic and penne too. The combination of ingredients are cleverly done to bring out the flavour of garlic just the way I love it.

  8. Your dinner looks great! So creamy!

    To answer your question on my blog about the chihuahua cheese, its a Mexican cheese that you should be able to get at any deli. It melts great, so its great for quesadillas and any other kind of mexican dish.

  9. “… unless it’s a stay-at-home night with a longtime boo who will excuse the hot breath that will ensue …” You could turn this into a rap song.

    The only way to solve the garlic breath problem is to feed garlic to everyone in your vicinity.

    I love garlic. Bring it on.

  10. Thought I left a comment… Love garlic, and can be a little heavy handed with it.. Had garlic ice cream at a festival once- amazingly good..

  11. I am a garlic lover too – I use it in everything (except desserts). This pasta looks so rich and creamy – yum!

  12. As creamy and rich as this looks, I expected to see actual cream in the recipe! Because of that, I’d file this under “Healthy” 8-D! Bring on the Bulb – I love garlic. It is the perfume of the cooking gods (and goddesses)!

  13. Oh I tooootally roll with the garlic. Even when I’m just cooking one portion, I’ll throw in a big fat clove! It’s worth the bad breath.

  14. Yeah baby! Garlic rules! Hey, it doesn’t matter if your breath stinks, just so long as the other persons does too. πŸ™‚

  15. you cant scare me – I will put in double the garlic you suggest – I am a rebel! I guess the only way I am going to taste this delicious pasta dish is if I try and make it myself….

  16. Sounds really yummy and that sauce looks so creamy and delicious! And with 6 cloves of garlic… I feel my cholesterol lowering just reading about it πŸ˜‰

  17. Mmm, this dish looks delicious! I’m a huge garlic fan, and I faithfully abide by your minimum of three cloves rule. I won’t lie: my homemade meat sauce recipe has about 8 cloves of garlic in it. I love the stuff! Thank goodness my boyfriend loves it too–two garlicky breaths cancel one another out, right?

  18. Very inviting dish, Duo! I love that it looks so creamy and I especially love those peas. Peas and pasta are one of my most favorite combos. The more garlic the better, I’m not afraid! lol

  19. Being Romanian I constantly live in fear of Dracula so the more garlic I can keep in my diet the longer I will live.

    I agree about garlic going in everything and 3 cloves is always a good starting point.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s