1 Large Roasted Garlic (Bake a full head of garlic for 30 minutes at 350 then squeeze out the garlic.)
1 Quart Heavy whipping cream
1 Pound real grated Parmesan cheese. Not the Kraft stuff. You can top with that later if you wish.
Salt and Pepper to taste
Puree the above ingredients in a food processor and then bring it to a boil and simmer it for about 15 - 20 minutes. It increases in volume as it simmers so be careful not to overflow your sauce pan.
Boil a one pound box or bag of Bow Tie pasta. I used Barilla Farfalle
Drain and put the pasta back in the boiling pot. We will add the sauce mixture to this pot at the end.
Grill two chicken breasts on the grille on high heat so you get some good black marks. I
coated my chicken in Lawry's Perfect Blend Chicken and poultry rub.
When finished set aside.
Right before you add the chicken to the sauce mixture slice the chicken in think 1/4 inch strips.
Fry up as many fresh mushrooms as you would like in butter. You can decide you much you want to cook them down on your own.
Hopefully at this point everything is done and it is a matter of assembly
Add about a cup of Sun Dried Tomatoes to the sauce mixture. The brand I used was Sun Valley purchased at Sam's club and it is packed in oil. You can decide how much you want to put in but this is probably the key ingredient in the whole dish.
Now add in the grilled chicken strips and optional mushrooms. Stir it around for a couple minutes and the entire sauce mix add it to the cooked pasta and mix it all up.
Add extra Kraft Parmesan or real parmesan cheese to taste.
I also have recipe for the Rosemary bread at macaroni Grille.
Back to Recipes