Caramelised Onion and Roasted Garlic Pasta
My Caramelised Onion and Roasted Garlic Pasta is a truly delicious and unforgettable winter warmer. Topped with a baked Parmesan chicken breast.
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Cook: 45
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Preheat the oven to 180°C/ 365°F.
Roast the garlic. Cut the pointy end off the garlic, drizzle with a little olive oil, wrap tightly in baking paper or tin foil and bake for 30-40 minutes, until soft and squish-able.
Caramelise the onion. Heat the olive oil and butter in a pan, add the onion, stir to combine and slow cook over a low heat, for 30-40 minutes, stirring regularly, until golden and caramelised.
Coat the chicken breast all over in the smoked paprika, garlic granules, salt and pepper. Heat the 1/2 tbsp of olive oil in a non-stick pan, sear the chicken breast for 3-4 minutes on each side, then trainer to a lined baking tray, add the parmesan and bake for 15-20 minutes, until cooked through.
Create the pasta sauce. Add the roasted garlic, caramelised onion **reserving some caramelised onion to top the pasta when serving**), single cream, vegetable stock, light cream cheese, smoked paprika and parsley to a large pan, stir to combine, bring to a low simmer and cook for 10 minutes, stirring occasionally. Taste for seasoning, add salt and pepper as needed.
Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta until very al dente, I even undercook mine on purpose to make sure it never overcooks in the sauce. Drain and reserve a jug of pasta water.
When the chicken is ready, add the pasta to the pasta sauce and cook for 2-3 minutes (if it needs it), add pasta water as needed and toss to combine, then you’re ready to serve.
Top the pasta with reserved caramelised onion, add your chicken breast and garnish with parsley.
Nutritional Info
Per serving:
Cals – 695
Carbs – 56g
Protein – 51g
Fat – 28g
Ingredients
Serves 2
For the chicken:
- 2 chicken breasts, 150g each - butterflied.
- Tsp of smoked paprika.
- Tsp of garlic granules.
- 1/2 tbsp of extra virgin olive oil, for frying.
- 10g of parmesan - grated.
- 1 bulb of garlic.
- 1 onion - thinly sliced.
- Tbsp of olive oil.
- 1/2 tbsp unsalted butter.
- 150ml of single cream.
- 150ml of vegetable stock.
- 2 tbsp of light cream cheese.
- 1/2 tsp of smoked paprika.
- A handful of fresh parsley - finely chopped.
- Salt and pepper, to taste.
- 150g of pasta, I used Mezzi Rigatoni
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