Farfalle with Chicken & Roasted Garlic {Cheesecake Factory}

• 분량: 4 servings
• 활동 시간: 1 hour
• 총 시간: 1 hour 35 minutes

재료

2 cups Farfalle pasta

8 cups Water

1 Large onion (thinly sliced)

2 tbsp Olive oil

4 oz Pancetta (diced)

2 Chicken breasts (cubed)

2 tsp Garlic powder

2 tsp Sea salt

2 tsp Black pepper

1 cup Heavy cream

1/2 cup Parmesan cheese

1 bulb Roasted garlic

1/2 cup Sun-dried tomatoes (packed in oil, finely chopped)

1/2 cup Green peas

방향

Prepare one batch of roasted garlic in the air fryer, cool and set aside.

Bring a large pot of water to a boil. Once boiling, salt the water liberally. Boil the farfalle pasta until al dente. Reserve ½ a cup of the pasta water, and drain the pasta. Set aside.

Heat a large skillet over medium heat. Add 2 tbsp of olive oil to the skillet, and add the sliced onions to the skillet. Let the onions sweat slightly until translucent.

Add the pancetta to the onions in the skillet, and let the pancetta fat render while the onions continue to caramelize. Turn the heat to medium-low to prevent the onions and pancetta from burning.

While the onions are caramelizing, season the cubed chicken breast with garlic powder, salt and pepper. Add the seasoned chicken breast to the skillet once the onions are caramelized and the pancetta is crisp.

Saute the chicken until it is browned, and cooked through. Once the chicken has cooked through, turn the heat to low and add the heavy cream, parmesan cheese, whole cloves of roasted garlic and sundried tomatoes to the skillet. Let the sauce simmer for 2-3 minutes to thicken. Taste and season with salt to your taste.

Add the pasta, and green peas to the skillet along with a splash of pasta water. Toss in the sauce so that the pasta is fully coated, and serve!

영양 정보

• 칼로리: 734 kcal
• 지방 전체: 48 g
• 포화 지방: 21 g
• 불포화 지방: 24 g
• 트랜스 지방: 0.1 g
• 콜레스테롤: 167 mg
• 나트륨: 1763 mg
• 탄수화물 전체: 35 g
• 식이섬유: 4 g
• 총 당류: 5 g
• 단백질: 40 g