2009-03-16 Monday - roast chicken garlic linguine

1 packet fresh linguine
1 portabella mushroom
28 cloves garlic, roasted in olive oil
1 head garlic, roasted in chicken
2 shallots
baby spinach (about half a large clamshell)
1 tablespoon pesto
~2 cups roast chicken, chopped/shredded

* * *

14 cloves per foil packet, set to roasting

sliced shallots (halved lengthwise, then sliced widthwise)
peeled head of garlic (roasted in skin) and chopped up the cloves
sliced portabella (halved, then sliced thin widthwise)
black pepper

boil water
pasta cooked before water returned to boil
drain pasta and set aside

smash roasted garlic

pour into emptied pot -- oil from garlic roasting
sauté shallots and chopped garlic until soft
add sliced mushroom
add spinach
add roast chicken
sauté until spinach starts to wilt
add cooked pasta
put smashed garlic on top of pasta and mix
add olive oil from garlic (mix, add more, mix, etc)
add pesto and mix
black pepper

YUM.