Farfalle with Chicken & Roasted Garlic {Cheesecake Factory}

• 份量: 4 servings
• 活動時間: 1 hour
• 總時間: 1 hour 35 minutes

食材

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

步驟

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!

營養

• 卡路里: 734 kcal
• 總脂肪: 48 g
• 飽和脂肪: 21 g
• 不飽和脂肪: 24 g
• 反式脂肪: 0.1 g
• 膽固醇: 167 mg
• 鈉: 1763 mg
• 總碳水化合物: 35 g
• 膳食纖維: 4 g
• 總糖: 5 g
• 蛋白質: 40 g