For tonight’s dinner, I am relying on good ol’ baked chicken. So simple and delish to boot!
For the Chicken:
2-3 bone-in split chicken breasts with skin on (I make extra for leftovers, the skin keeps them moist)
2 cups chicken broth
Salt & Pepper
Set the oven to 425 degrees. Place the chicken in a baking dish, pour the broth over and sprinkle with the salt, pepper, and paprika. Bake uncovered for 45-55 minutes.
For the Pasta:
16oz penne pasta, uncooked (I use whatever minimally processed non-chemical pasta I have on hand such as chickpea pasta)
2tbsp all purpose flour (I use spelt flour)
2lg cloves garlic, minced or pressed
3/4C chicken broth
3/4C milk or light cream (I used organic half & half)
1/3C grated Parmesan (I used a blend of Parmigiano Reggiano, Havarti & White Cheddar)
2tsp dried parsley flakes
Cook pasta according to package directions, and drain. Meanwhile, in a small saucepan melt butter, add garlic. Cook over medium heat for 1 minute. Add flour and cook and stir for about 1 minute then stir in broth and cream.
Cook frequently stirring until sauce boils and begins to thicken. Add parsley, salt, pepper, and cheese. Stir until melted. Toss pasta with sauce and serve!
Served with a kale and romaine salad dressed with a dijon mustard vinegrette. Enjoy!