Chicken Roast Garlic Pasta

• chicken tenders↗12 ounces
• diced onion1 cup
• garlic cloves↗10
• white wine↗1⁄2 cup
• low sodium chicken broth↗2 cups
• olive oil↗1 tablespoon
• fresh sage↗1 teaspoon
• rosemary↗1 sprig
• thyme↗1 sprig
• cilantro↗1 teaspoon
• basil↗1 teaspoon
• red pepper flakes↗1⁄8 teaspoon
• salt↗1⁄2 teaspoon
• olive oil↗1 tablespoon
• butter↗1 tablespoon
• cup sliced spinach1⁄8
• tablespoon paprika, chive, garlic, chilli, seasoning (I used a pre-made blend but you can mix equal parts of each to replicate)↗1
• tablespoons cooked mushrooms↗2
• cup grated parmigiano1⁄2

Step-by-step instructions

1. 1

   Preheat oven to 425 degrees.

2. 2

   Clean garlic cloves, wrap in tin foil and bake for 40 minutes.

3. 3

   In a pan over medium low heat add 1 tblspn. Of olive oil and heat pan.

4. 4

   Add onions and cook till softened.

5. 5

   Turn up heat to medium, add wine, and cook till wine is almost gone.

6. 6

   Add chicken broth and all spices except chive mix and cook until liquid is just past half.

7. 7

   After ten minutes remove thyme and rosemary sprigs.

8. 8

   Add garlic and mushroom and transfer to a bowl.

9. 9

   Blend with immersion circulator and, add spinach, and, set aside.

10. 10

    In the same skillet add oil and butter.

11. 11

    Preheat oven to 400.

12. 12

    Coat chicken with paprika,garlic, chive mixture and add to skillet.

13. 13

    Brown on both sides for a total of 7 minutes.

14. 14

    Add sauce and place in oven for 15 minutes.

15. 15

    Serve over cooked wheat pasta and garnish with fresh grated parmesan.