Monday, April 30, 2012

Creamy Chicken Pasta Bake

From Kristi's Kitchen


1/2 stick organic unsalted butter
1 c. soft whole wheat flour
1/2 tsp. sea salt

1/2 c. diced organic celery
1 tbsp. grated organic carrot
1/2 tsp. poultry seasoning
2 quarts homemade organic chicken stock (seasoned to taste with sea salt & garlic powder)
2 c. cooked, shredded organic chicken
3/4 tsp. sea salt (a bit more to taste if needed)
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. black pepper
1/8 tsp. cayenne
2 tsp. dried parsley

16 oz. brown rice spiral pasta, cooked until almost al dente (be sure to salt your pasta water)
3 -2" homemade biscuits (see Spelt Flour posts for recipe), crumbled in a food processor with 3 tbsp. organic butter


-Preheat oven to 350 degrees
-Melt butter in stock pot
-Add veggies and cook until translucent
-Stir flour into butter and cook, stirring constantly until mixture is blonde in color
-Pour chicken stock into pot and stir until mixture begins to thicken
-Season with remaining seasonings and fold in shredded chicken
-Taste and adjust seasoning as needed
-Stir pasta into mixture and pour into a 13x9 casserole dish
-Top with biscuit crumble and a sprinkling of garlic powder, dried parsley and paprika
-Bake in preheated oven for 20 minutes, until crumble is crisp and golden

Serve with sauteed snow peas and Homemade Cranberry Relish(see below)

"Comfort Food" at it's finest...plate-licking good! Insert leftover turkey and here's what you do with your leftover holiday bird...I know that's a bit early but, file it away and use the chicken for supper tomorrow night! Everyone asked for more! Happy Eating!

Homemade Cranberry Relish
From Kristi's Kitchen

1 c. fresh cranberries
1/3 c. filtered water
8 tbsp. coconut palm crystals
1/4 tsp. organic orange or lemon zest
1/16 tsp. ground cinnamon

-Place in a small sauce pot
-Bring to a boil
-Simmer until fruit pops and cooks down slightly

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