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Chicken Campanelle w/ Garlic Cream

Chicken Campanelle w/ Garlic Cream


The Pasta:
2 tablespoons olive oil 
1/2 cup minced onions 
1 teaspoon chopped garlic 
1 pound grilled chicken breast 
6 sun dried tomato halves 
1 cup shiitake mushrooms 
1/4  cup white wine 
1 cup rich chicken stock 
2 cups heavy cream 
1 cup Roasted Garlic Cream 
1 pound campanelle pasta, cooked 
12 leaves fresh basil, sliced
salt and pepper to taste 
fresh grated parmesan cheese

Roasted Garlic Cream 
1 cup peeled garlic 
1 cup olive oil 
2 cups heavy cream 
1/2 teaspoon salt 
1/2 teaspoon pepper


Prepare the Roasted Garlic Cream recipe. (see below) 
Grill the chicken or roast the breasts and dice them into bite sized pieces.

Roast Garlic Cream:
Place the garlic in a saucepan and cover with olive oil. Heat to medium high and cook for 10-20 minutes until the garlic is golden brown, Do Not burn! Remove from heat and strain the olive oil into an airtight container to use in future recipes.

Put the cooked garlic into a food processor or blender. Heat the cream in a heavy saucepan, reducing it to half of its original volume, or until the amount equals about one cup. Pour the cream into the blender with the cooked garlic and puree into a paste. This is Roast Garlic Cream, mmm.

Heat the olive oil in a large skillet over medium high heat. Saute the onion, garlic, mushrooms and chicken. When the onions are heated through, deglaze the pan with the white wine. Add the chicken stock and cream and reduce by half its volume or until the sauce is thick enough to coat a spoon. Sir in the Roasted Garlic Cream and add the cooked pasta. Add fresh basil and season to taste with salt and pepper.

Pour into a large serving bowl and sprinkle with the parmesan cheese and more fresh basil.

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