Tonight was ahhh-mazing. Penne served with a Parmesan roux and breaded Italian seasoned chicken. Easy to make, delicious and served with a side of baby kale-awesome.
For the roux: 3tbs butter, 1/4 onion (chopped), 1 giant spoonful of organic whole wheat pastry flour, 1/4 C. Cubed Parmesan cheese, 1C. Water, 1 tbs. Better than Bullion chicken base, 2 cloves garlic (minced), and about 1/4C. Half and half. Salt, pepper, thyme and oregano to taste
Cook the onion and garlic in a small sauce pan. Add the flour, stir. Add a little more butter if the flour isn’t easily stirred. Cook for about 5 min. on low, careful not to scorch the flour. Add water, chicken base and cheese. Stir until sauce thickens, add half and half and seasonings to taste.
3 organic chicken breasts were used. I made my own bread crumbs but one could just as easily use Italian Seasoned Bread crumbs. Roll chicken in a beaten egg, then in a smaller pan coat chicken in bread crumbs. Place on a baking sheet. Bake in a preheated oven at 350 degrees for about 30 minutes or until done.
Penne: cook to package directions.
When chicken and sauce are done, mix 3/4 sauce into pan with the drained and rinsed penne. Cut chicken into thick slices. Dish with chicken over penne, add remaining sauce over the top of the chicken. Serve with a salad.