Chicken with Roasted Garlic Noodles

I love carbs.  My body does not like them at all and so there ensues a war between the desire to be a size six and the desire to eat what I like.

Chicken and noodles is basic comfort food.  Call it chicken and noodles, pot pie, chicken and dumplings, or chicken alfredo you just can’t beat the mix of flavors.  This is chicken and noodles with an epicurean accent.  Think of it as….hmm…Ma Kettle wearing a Dior.

Except this works.

This is my entry for presto pasta.  Kitchenetta of Got No Milk is hosting this week so head over there Friday and check it out!

Chicken with Roasted Garlic Noodles

•  2 heads garlic
• 1 pound package egg noodles, cooked
•  1 cups chicken broth
• 1 cup half and half cream
• 1 lemon, zested and juiced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons olive oil
•  8 skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 1/3 cup chopped fresh chives or fresh rosemary

Preheat oven to 400 degrees F .  Wrap the garlic head in foil, and bake for 30 minutes, until the cloves are soft. Allow to cool.

1. Slice off the top of the garlic head, and squeeze the softened cloves into a medium bowl. Mix in the chicken broth,  salt, and pepper.
2. Dredge the chicken in flour and brown in the olive oil.  Set aside
3. Cut the tops off the garlic heads and squish the soft garlic into a bowl. add the cream and chicken broth.  Mix well and add to the juices in the skiller.  Bring just to a boil
4. Reduce heat, and return chicken to the skillet. Continue cooking the chicken until done.  Remove chicken, and arrange on plates over the egg noodles.
5. Stir in a little flour to the garlic mixture if necessary for thickening.  simmer until thickened the way you like it.  Add the lemon zest and lemon juice,Mix the butter into the garlic sauce mixture  until melted, and stir in the chives. Spoon the sauce over the chicken and egg noodles to serve.

Image:MaryeAudet