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Two of my favorite parts of fall is eating more comfort foods and entertaining friends. It’s even better when you are able to combine those two things! This pasta is the best for a chilly fall evening, it has roasted garlic, bright green broccoli, chicken and Barilla Penne pasta with a creamy garlicky sauce that pairs nicely with a bright and refreshing Clos du Bois Chardonnay.

Roast the garlic ahead of time. Just cut off the top third of a garlic head, set it on some aluminum foil, pour a tablespoon of olive oil on the top of the garlic, getting the oil into the cloves. Then make a tent with the foil and stick it in a 400 degree oven for 40 minutes.  I find it easier to steam the broccoli ahead of time too. Place three cups of broccoli in a pot with a steamer, and cook just until the broccoli is tender, about six minutes. Don’t let it get mushy. Remove from heat and set aside.

Saute the chopped onions and minced garlic in olive oil until translucent, about three minutes. Add a little sea salt to the pan. Add in your half and half, chicken broth and Barilla Penne Pasta. Cook until the pasta is al dente and the sauce has started to thicken. At that point stir in 1/3 cup of grated parmesan. Simmer for another three minutes.

Stir in the broccoli and cooked chicken breast. Add the pieces of roasted garlic into the pasta dish. Top with freshly grated pepper and more parmesan. Serve the penne pasta dish warm with a glass of Clos du Bois Chardonnay.

Yield: 6 servings

Creamy Roasted Garlic and Broccoli Penne Pasta

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour 20 minutes

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Ingredients

• 1 or two heads garlic for roasting
• 1/2 cup onion dices
• 3 cloves minced garlic
• 1/4 tsp salt
• 1 tbsp olive oil
• 1 cup half-and-half or milk
• 2 cups chicken broth
• 10 ounces uncooked Barilla Penne Pasta
• 3 cups steamed broccoli
• 1/3 cup grated parmesan or romano cheese
• 2 cooked chicken breasts, sliced
• parmesan cheese for topping
• freshly ground pepper to taste

Instructions

1. Roast the garlic ahead of time. Just cut off the top third of a garlic head, set it on some aluminum foil, pour a tablespoon of olive oil on the top of the garlic, getting the oil into the cloves. Then make a tent with the foil and stick it in a 400 degree oven for 40 minutes. I find it easier to steam the broccoli ahead of time too. Place three cups of broccoli in a pot with a steamer, and cook just until the broccoli is tender, about six minutes. Don't let it get mushy. Remove from heat and set aside.
2. Saute the chopped onions and minced garlic in olive oil until translucent, about three minutes. Add a little sea salt to the pan. Add in your half and half, chicken broth and Barilla Penne Pasta. Cook until the pasta is al dente and the sauce has started to thicken. At that point stir in 1/3 cup of grated parmesan. Simmer for another three minutes.
3. Stir in the broccoli and cooked chicken breast. Add the pieces of roasted garlic into the pasta dish. Top with freshly grated pepper and more parmesan. Serve the penne pasta dish warm with a glass of Clos du Bois Chardonnay.

Clos du Bois Chardonnay is perfect for many fall dishes and pairs well with pasta. It compliments hearty meals with it’s light and feminine flavor. Each vintage of Clos du Bois is well-balanced, intense, and true to varietal character. Barilla pasta is my go-to brand of pasta. It’s the #1 choice of pasta in Italy and Barilla makes great tasting high-quality pasta.

I’m loving all the recipes and inspiration posted at thetalkofthetable.com

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