Ingredients
Skinless, boneless chicken breasts cut into 1 inch pieces (3/4pound), dried marjoram (1 1/2tsp), dry white wine (3/4c), extra virgin olive oil (1tbsp), peeled shallots (4large) and chicken broth preferable reduced sodium (3/4c), elephant garlic, peeled (4cloves).

Method of preparation:-
First heat the oven to 450 degrees F. Take a piece of aluminum foil, place shallots and garlic on it and then sprinkle olive oil on it. Wrap it and then roast it for about 20 minutes until the garlic gets soften. Take out shallots and garlic from the foil and then chop or mash them. Meanwhile take a nonstick pan, add broth marjoram and wine in it and keep it to boil for about 3 minutes. Add chicken in it, turn down the heat to medium low and keep it to simmer uncovered for about 8 to 10 minutes. Mix roasted shallots and garlic in it. Cook pasta in salted boiling water in pot for about 10 to 12 minutes until it gets soft. Drain the pasta and place it in serving bowl. Mix hot pasta with chicken and sauce, cheese, parsley and salt and pepper according to taste.

Number of servings – 4