Sunday, April 3, 2011

Sauted Chicken and Brussels Sprouts In a Roasted Garlic Alfredo Sauce

This is another example of what the roasted garlic soup recipe can be used for.  The garlic flavor adds a whole new dimension to the classic alfredo flavor.
2 servings worth of spaghetti, or your favorite kind of pasta
1 cup left over roasted garlic soup
1/3 cup half and half
1/2 lb brussel sprouts, halved
1 lb chicken breast
1/4 cup asiago cheese, grated
1 tbl butter
4 tbl olive oil
2 cloves garlic, crushed
grated fresh nutmeg
salt and pepper to taste

Start by blanching the brussel sprouts.  Bring a pot of water to a boil and have a bowl of salted ice water set aside.  Put the brussel sprouts in the water for about 1 minute and then transfer to the ice water.  Leave in the ice water for about 2 minutes, drain, and then dry off with a paper towel.

Next move on to the chicken.  Pound out a chicken breast with either a mallet or the bottom of a frying pan.  Cover the chicken with saran wrap and then hit the chicken until it is about 1/2 inch thick.  Preheat a cast iron skillet or a frying pan to medium high, once up to heat add the olive oil to the pan.  Season the chicken on each side with salt and pepper and quickly place in the pan.  Let the chicken get a good crust on each side, its ok if the middle isn't all the way cooked.  Remove the chicken to a resting plate.  Cut into bit sized pieces.

Bring a pot of water to a boil, with about a tbl of olive oil and a good dash of salt.  Add the pasta and cook until al dente.  Drain and place back into pot, but remove pot from heat.

Add another tbl of oil, and add the tbl of butter.  Add the brussel sprouts and season them with salt and pepper.  Let the brussel sprouts get a good golden brown crust on one side.  Turn down the heat to medium to medium low.  Add the crushed garlic and the chicken, let cook only 1-2 minutes so the garlic doesn't burn.  Add the roasted garlic soup, and stir together.

Once the garlic soup is heated up and has a slight bubble add the half and half.  Once the half and half is heated and has a slight bubble remove the pan from the heat and add the asiago slowly while constantly stirring.  Stir in the freshly grated nutmeg, and then season to your liking with salt and pepper.

Add this sauce to the pasta and mix to combine.  

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