True Love Chicken

Ingridients

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

Directions

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 9x13 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.