Roasted Garlic Beet Chicken Pasta
posted 2024 Jan by Mimi Council
Roasted Garlic & Beet Chicken Pasta
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This Roasted Garlic & Beet Chicken Pasta is a twist on the classic chicken with Alfredo sauce. I add roasted beets and garlic to a simple Alfredo sauce for a naturally pink pasta that is vibrant and nutritious! Plus, it's a really fun recipe for Valentine's Day!
1 1/2 cups Gemelli noodles (or penne)
2 small beets
4 garlic cloves
1 package Organic Prairie Boneless Skinless Chicken Breasts
3 tablespoons extra virgin olive oil
- Salt and pepper
1/4 cup Organic Valley Salted Butter
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/3 cup Organic Valley Shredded Parmesan
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Peel the beets and chop into 2-inch cubes. Add the beets and garlic cloves to the baking sheet. Roast for 25 to 35 minutes or until the beets are soft and the garlic is roasted. Remove from the heat and allow to cool for a few minutes.
- In a small baking dish, add the chicken breasts. Brush with 2 tablespoons of olive oil and season with salt and pepper. Bake for 25 minutes or until golden brown and the internal temperature is 165°F.
- While the chicken is cooking, fill a medium pot three quarters with water and bring to a boil. Add the noodles and cook per the instructions on the package. Drain once cooked.
- Add the beets, garlic, and 1 tablespoon of olive oil to a food processor and process combined. Add in 1/4 cup of the heavy whipping cream and blend to combine. (Be careful not to blend too much or you’ll make whipped cream!).
- Add the butter to a small pot and put over medium heat and melt. Whisk in the remaining 3/4 cup heavy whipping cream until combined. Add in the beet mixture and whisk to combine completely. Simmer for about 5 minutes.
- Add the Parmesan, oregano, and parsley and whisk to combine. Continue to whisk until the Parmesan is completely melted in.
- Add the noodles and coat completely. Serve the pasta with chicken breast.