Herb Grilled Chicken over Roasted Garlic Pasta
Grilled Herb Chicken Breast with Creamy Roasted Garlic Penne
Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
250g (9 oz) penne pasta
1 whole head of garlic
2 tablespoons olive oil (for garlic)
1/2 cup dairy-free or regular cream
1/4 cup grated Parmesan cheese (or alternative)
1/2 teaspoon onion powder
Fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 375°F (190°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
Meanwhile, cook penne pasta in salted water according to package instructions. Drain and set aside.
In a small bowl, combine oregano, thyme, rosemary, salt, and pepper. Rub onto both sides of the chicken breasts.
Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Grill chicken for 5–6 minutes per side or until fully cooked. Remove and let rest.
In a saucepan, squeeze the roasted garlic cloves into the pan. Add cream, onion powder, and Parmesan. Whisk over low heat until smooth and heated through.
Toss the cooked penne into the garlic sauce until well coated.
Slice the grilled herb chicken and serve over the creamy roasted garlic pasta. Garnish with chopped parsley.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 540 kcal | Servings: 4 servings