Posted by: Jonjon | July 3, 2009

Sauce – Pasta – Chicken and Broccoli in White Wine Cheddar Sauce 9/10




Sauce – Pasta – Chicken and Broccoli in White Wine Cheddar Sauce 9/10

July 3 2009


http://annies-eats.com/2008/07/19/pasta-with-chicken-and-broccoli-in-white-wine-cheddar-sauce/



Ingredients:
8 oz. ziti or other tube pasta
1 ½ tbsp. butter
¼ cup roasted garlic paste (see directions below)
1 ½ tbsp. flour
¼ cup dry white wine
1 cup chicken broth
2 cups fresh broccoli florets, blanched or steamed until tender
1 boneless, skinless chicken breast, grilled and cut into bite-sized pieces
¾ cup shredded white cheddar cheese
salt and pepper

Directions:
To make the garlic paste, roast 2-3 heads of garlic. When cool, squeeze the cloves out of the skin into a bowl. Mash with a fork.

Bring a large pot of water to boil and cook pasta until al dente.

Meanwhile, melt the butter in a large skillet over medium heat. When just starting to foam, add the garlic paste and cook until fragrant, about 1 minute. Add the flour to the skillet and cook until beginning to turn golden, about 2 minutes. Add the wine and cook until evaporated, about 1 minute. Stir the broth into the pan and simmer the sauce until slightly thickened, about 2 minutes. Add the cheddar and stir constantly while returning to a boil. Season with salt and pepper to taste.

Fold in the pasta, chicken and broccoli and stir until the sauce covers uniformly. Plate and top with shaved Parmesan, if desired.

Conclusion
I used normal noodles. I roasted the garlic by fan grilling them for 10 minutes, and they came out quite soft, so I used the whole garlic. Umm, yeah, I fan grilled the broccoli and capsicum and zuchinni for 10 minutes, and they were pretty much done, though the broccoli was a bit charcoled, and I left them in there for 15 minutes at 120C, and they came out quite soft. The broccoli soaked up the sauce very nicely, so it was really a good idea to use the broccoli. The sauce, I used vegetable stock. I also added mushrooms. So it tasted a bit like a salty, cheddary, subtly tangy from the white wine, sauce. Couldn’t taste the garlic though, so next time might double the garlic.

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