Ingredients
MAIN
10oz whole wheat penne
1lb boneless skinless chicken breasts
1 whole roasted red pepper
4 cups fresh baby spinach leaves
1/2 cup white wine
SAUCE
1.5 T butter
1.5 T whole wheat flour
2 cups 2% milk
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Bring large pot of water to a boil. Cook penne for 8 minutes, or to desired consistency. Chop chicken breasts into bite sized pieces. Do same with roasted red pepper (can be homemade or store bought jarred). Place chicken, red pepper, and spinach into saute pan. Pour in white wine. Cook over medium heat until fully cooked, about 12 minutes. Melt butter in saucepan over low heat. Whisk in flour until blended. Add milk cup by cup while continuing to whisk. Bring to a boil over high heat continuing to whisk periodically. After mixture has come to a boil, reduce heat and add nutmeg, salt, black pepper and cayenne. Can add additional cayenne for spicier sauce. Simmer for 5 minutes. Turn off flame, whisk in parmesan cheese. Allow to sit for 3 minutes. Mix together penne and chicken and vegetables in serving dish. Pour sauce over, toss, serve.
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Standard Malabar black peppercorns — everyday grinding pepper
Foundational understanding of the four elements of good cooking
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking