Updated Monday, March 24th, 2003
Yield: 4 servings
Remove the cloves from the other head of garlic. Finely chop 8 cloves and set aside. Then finely chop 3 more cloves (or to taste) and set aside. Heat the oil and butter in a cast-iron skillet. Add the 8 chopped garlic cloves and red onion and saute until golden. Shred the smoked chicken and add to the skillet. If you purchased smoked chicken rather than cooking your own with garlic, add the roasted garlic to the chicken-onion mixture by squeezing the garlic from the inner skins. Discard the skins. Add the tomato, thyme, white pepper, and salt and black pepper to taste. Mix well. Add the wine and stock and cook over medium heat for 5 minutes. Add the cream and cook over low heat for 8 minutes more. Add the remaining 3 chopped garlic cloves. Pour over the pasta and garnish with the parsley.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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