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Creamy Black Garlic Pappardelle

Black garlic adds sweetness reminiscent of balsamic vinegar.

4 cups whipping cream
1 bulb black garlic, available at De Luca’s Specialty Foods
1 cup of mushrooms per serving of pasta
Salt and pepper to taste

Pappardelle or pasta of your choice
1 chicken breast per serving of pasta




  1. Remove all outer skin from the black garlic cloves.
  2. Place garlic cloves, whipping cream, and seasoning in a food processor and blend until combined.
  3. Adjust seasoning as needed.
  4. Cook pasta noodles of choice.
  5. In a skillet, sauté mushrooms in 2 tablespoons of butter for each portion of pasta.
  6. In the skillet over med-high heat, warm up pasta sauce with mushrooms so it’s hot.
  7. Toss cooked noodles with the hot pasta sauce.
  8. Plate pasta in a big bowl and serve with freshly grated parmesan cheese and freshly sliced scallions.



  1. Pre-oil barbeque grill.
  2. Place thawed chicken breast on grill.
  3. For fancy cross hatch grill marks, turn chicken 90 degrees after 2 minutes.
  4. Grill until fully cooked but still juicy.
  5. Rest for a couple of minutes before slicing.
  6. Place on pasta.


Yield 8 servings of sauce


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