Garden Delight Penne Rigate with Creamy Sauce
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Easy, comforting, but full serving of veggies. Very satisfying meal!
ingredients
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serves: 4
1 pkg Penne Rigate
1/2 lb Ground Chicken
1/2 pkg Mushrooms, sliced
3 Sage leavs
1/2 pkg Frozen Peas/or fresh but cook in advance
1 cup of Heavy Cream/or half and half
2 cloves Garlic minced
1/2 onion, finely minced
Salt and Pepper to taste
1 tbs all purpose four
2 tbs Parmigiano cheese
1 handful of Mozzarella
Sprinkle of Italian herbs and crushed red pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 676
- Total Fat: 16.1 g
- Saturated Fat: 7.5 g
- Trans Fat: 0 g
- Cholesterol: 79.6 mg
- Sodium: 205.3 mg
- Total Carbs: 99.4 g
- Dietary Fiber: 6.4 g
- Sugars: 7.4 g
- Protein: 32.7 g
preparation
1. Boil the salted water and cook pasta, drain after it is cooked.
2. In a skillet put 1 Tbs. Olive oil and drop onions and garlic.
3. Saute for minute or two, then add ground chicken and sage leaves.
4. In a mean while boil cream, parmigiano cheese and mozzarella, add bit of salt, pepper and crushed red pepper.
5. Make a roux by mixing 1 Tbs. of flour with 4 Tbs. water, mix until smooth.
6. Pour roux mixture into heavy cream (or half and half) and cheeses.
7. Stir until well blended and smooth texture.
8. Once the meat mixture is done, pour sauce over it.
9. Mix the sauce in, but leave 1 ladle for later.
10. The sauce should be very creamy, and you can add just a bit of sauce for each serving.
Cooks' note:
A very easy recipe, chicken, sage and sauce just blend together especially combined with pasta!
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