|Small organic tomatoes I purchased yesterday|
Yesterday I arrived at my local Tahoe City farmer's market just as it was closing. I was delighted to see the first of the summer tomatoes were in. They were small, but as it turned out later, tasty. I grabbed a bagful and began planning dinner.
|In a few weeks we'll have these! (Photo from last year's market.)|
|And these! (Also from last year.)|
Chicken Penne Pasta with Sage Wine Sauce and Summer Tomatoes (Low Gluten)
1 large organic chicken breast with skin and bones
1-2 T olive oil
sea salt and cracked black pepper
2 T butter from grass fed cows (anti-inflammatory when it's from grass fed cows)
2 T chopped shallots
2 T einkorn flour (low gluten)
1/3 c white wine
2 c chicken broth or more
1/4 teaspoon white pepper
1/2 teaspoon sea salt
1/4 teaspoon dried sage
1 8 oz. pkg. quinoa penne pasta (gluten-free--I used Ancient Harvest brand)
2 c chopped fresh summer tomatoes
1 T fresh sage minced
2 green onions sliced
1) Roast the chicken: Place the chicken on a baking dish, drizzle with the olive oil and sprinkle with the sea salt and cracked black pepper. Roast in the oven at 350 degrees until just done, about 35 minutes. When chicken is done, remove the chicken from the bone and cut into bite-sized pieces.
2) Make the sauce: In a saucepan over medium heat, melt the butter and add in the shallots sauteing gently for a minute or two until the shallots are softening. Stir in the einkorn flour and keep stirring for a minute while the mixture thickens. Add in the wine and keep stirring. Add in the chicken broth and keep stirring for several minutes. If mixture is too thick, add additional broth. Season with the white pepper, sea salt and dried sage.
3) Make the pasta: Follow package directions to make the penne. When penne is cooked, drain and pour into a serving bowl. Stir in the chicken and the sauce. Top with the tomatoes, fresh sage and green onions.
Follow Sue Pipal, master gardener and chef at www.eatthriveheal.com