Bring it on, dinner.

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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.

Breaded Chicken:
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.

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One thought on “Bring it on, dinner.

  1. Sounds and looks really good! I like the organic flour, good idea. Here in Sicily organic shops are still struggling, but several have opened in Trapani. We can even get tofu and Asian spices…that is a big step forward for Sicily.

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