So I asked my wife what she wanted for dinner and she said “Make something with chicken”. So I looked in our fridge and the previous night I had made spaghetti. So I used the leftover noodles from the night before to make this Roasted Garlic Chicken with Cauliflower and Green Beans. You will need the following to make this meal:
1. One package thin spaghetti noodles
2. Two boneless chicken breasts
3. Chicken rub of your choice
4. One large garlic clove
5. 2 tbsp of olive oil
6. One package of frozen vegetables of your choice
7. One package of garlic bread bites
8. One stick of butter
9. 1/2 cup of brown sugar
10. 1.5 Oz of kraken rum
11. 1 tsp of real vanilla
12. 1/2 cup of heavy whipping cream
Thin Spaghetti noodles– cook in a pot for 10 to 13 minutes or until tender. Drain the water from the pot and add 4 tbsp of butter. Stir the noodles around with the butter until the butter is melted. After that set aside the pot of noodles, you will use them later.
Roasted Garlic– take one garlic clove and use a sharp knife to cut off the top part of the clove. Place the clove in the center of a 6in x 6in sheet of foil. Wrap the foil up around the garlic and pour olive oil into the clove until the clove has absorbed most of the oil. Next push the foil tightly around the clove like the top of a triangle. Place on a pan and cook in the oven at 400°F for 60 minutes. After the 60 minutes let the garlic cool down before you try to open it up. The garlic will be mushy and spreadable after it has cooled down.
Baked Chicken– I used a sweet smokey rub that I covered each chicken breast with. Coat each side of the chicken and place in the oven at 400°F for 35 to 40 minutes. Once the chicken is solid white in the middle pull it out of the oven and let it cool down.
Steamed vegetables– I used a ready to steam bag of frozen vegetables that I found in the frozen section of Reasor’s for this dish. Place in the microwave for 5 minutes and carefully pour the steamed vegetables onto a plate to cool off.
Garlic Bread Bites– I found these in the frozen bread section of Reasor’s as well. Place on a pan and cook in the oven at 400°F for 20 to 23 minutes. Once they are golden brown on top let these cool off before tasting. 😁😁😁
My signature “Brown Sugar Rum Sauce”– You must be 21 years of age or older to make this sauce! Take 4 tbsp of butter and melt this down in a sauce pan. Next take about 1/2 cup of brown sugar and stir together on low heat. Let the sugar absorb all the melted butter. Next add 1/2 cup of heavy whipping cream and stir until the white cream turns more of a brown color. Now it’s time to add 1.5 Oz of Kraken Rum. Stir until the rum has blended into the sauce. Next add 1tsp of real vanilla and turn off the heat. Stir all these together and set aside to cool off. As this cool’s off it will get thick and creamy.
To make this plate make sure all the parts of this meal are still warm and if not please heat back up before you make your plate. Place the noodles on the plate and add the chicken breast on top of that. I like to cut the chicken breast into strips so that it is easier to eat. Open up that garlic clove and place 3 pieces of garlic on top of the chicken breast. Plate the vegetables on the side next to the noodles. Add your bread bites and now time for that AWESOME SAUCE! Take a big spoon and cover the chicken and noodles with the sauce. Once you are done licking your fingers from that sauce spilling on you ,sit at your table and enjoy!! 🍽👨🏻🍳
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