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This was really delicious! The garlic was mellow and not at all overpowering in the rich and creamy sauce. Chicken was juicy and succulent!
1 whole garlic head
1 teaspoon olive oil
8 ounces uncooked whole-grain spaghetti
4 (4-ounce) skinless, boneless chicken breast cutlets
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup 1% low-fat milk
1/2 cup unsalted chicken stock (such as Swanson)
1/2 cup frozen peas, thawed
1/4 teaspoon ground nutmeg
Dash of ground red pepper
2 ounces grated Parmesan cheese (about 1/2 cup)
1/4 cup chopped fresh flat-leaf parsley
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