If you like garlic, this is the recipe for you! I am a garlic lover and this could actually have had more garlic in it, for my tastes. This is, as almost always, based off a recipe in Cooking Light Magazine, modified for my specific diet.
1 or 2 chicken breasts
1/2 head of garlic
pasta – cooked according to package
1 cup sour cream
1/2 cup chicken broth
2 tbs butter
1 tbs gluten-free flour – I used oat flour
1/2 cup cherry tomatoes
salt and pepper to taste
Cook your pasta according to the package.
While pasta is cooking, coat the bottom of a skillet with olive oil. Allow to heat up and add the garlic cloves – whole ones without the skins. Allow to cook for 1 to 2 minutes in the olive oil or until one side is brown. Flip over and do the same on the other side. The cloves should be cooked through enough to smash with a fork. (Or if you have time, wrap a head of garlic in foil and bake it at 400 degrees for about an hour for the same effect). Remove garlic from the pan and set aside.
Add tomatoes to the pan. Cook 1 to 2 minutes, or until soft. Remove and set aside.
Add chicken. Use salt and pepper as desired. Cook on each side about 4 minutes or until cooked thoroughly. Once full cooked, slice and set aside. You can slice it in the pan for faster cooking, also.
Melt butter in the skillet and add the flour. Whisk with a fork until combined. Cook for about 10 seconds or until the mixture is browned. Add sour cream and stir until combined. Allow to simmer slightly and cook for about 2 minutes. Add the cooked garlic, tomatoes and chicken broth. Stir. Then add the cooked pasta and toss to coat. Serve with a sprig of parsley for a dash of color!
For an added flavor, add a little baked prosciutto to the mix!