Penne with confit lemon, roasted garlic and chicken
Inspired from: Fettuccine with Preserved Lemon and Roasted Garlic
Comment: use a small oven safe saucepan to roast the garlic. Be careful not to burn yourself with the handle when out of the oven.
Confit lemon: use only the rind, discard the pulp.
Roasted garlic: Most reciped recommend the oven to be at 180 to 205C, for me, even 180C results in garlic too dark with hard bits. So I am trying 160C.
Chicken: not a necessity. Since using penne pasta, cut the chicken breast in thin short strips.
EVOO: once the garlic roasted, make sure to have about 1 dl (6 to 8 tablespoons) of EVOO in the pan (reserve any excess for another use).
180 to 200 g pasta
1 head garlic
1/2 confit lemon
1 chicken breast (150 to 200 g)
100 g of Parmiggiano Regiano
S + P
To roast the garlic, cut the garlic head in two and place both half, cut down, in a small saucepan with about 5 mm of EVOO.
Place in the oven for 40 mn @ 160C.
When cooled a bit, remove the roasted garlic cloves from the shells, into the EVOO and mash with a fork. Reserve.
Wash the preserved lemon, remove and discard the pulp, and chop the rind finely. Add to the garlic EVOO.
Grate the cheese.
Cut the chicken in short strips.
Cook the pasta (see help section), but cut down on the salt by ~1/2, since the lemon is already quite salty.
Meanwhile sear the chicken with a bit of salt and pepper.
Warm up the EVOO mix and pepper generously.
Once cooked, strain the pasta into a serving dish. Add the chicken, add the EVOO mix and toss the pasta. Add the grated cheese, toss again and serve.