10 bulbs garlic, cloves separated and peeled
8 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 tablespoon white wine
1 pinch ground black pepper
1 onion, chopped
1 teaspoon olive oil
2 tablespoons butter
2 (14.5 ounce) cans diced tomatoes
1 tablespoon chopped fresh rosemary
1 (8 ounce) package spinach tagliatelle pasta
Preheat oven to 180 degrees F (81 degrees C).
Peel the garlic and crush to release juices. In a large skillet, sear the chicken in 1 tablespoon olive oil and white wine. Place all of the garlic in a lightly greased 9×13 inch baking dish and place chicken on top. Sprinkle a dash of ground black pepper over the top. Cover and bake in the preheated oven for 30 to 45 minutes, until the juices run clear.
In a medium skillet saute the onion in 1 teaspoon of olive oil and butter/margarine, until it is soft and golden. Add the tomatoes and your favorite fresh herbs to taste. Stir together and remove from heat.
To Make Pasta: Cook pasta in a large pot of salted boiling water about 8 to 10 minutes, until it is al dente. Drain and place pasta on a long, very shallow serving dish. Pour tomato sauce over it, then place baked garlic chicken pieces on top with some or all of the garlic. Serve.