Chicken Pasta Mornay

Per person:

1 chicken breast, seasoned with salt, pepper, thyme and sage; grille to internal temperature of at least 160 degrees. Slice into 1/4" thick slices. Use 1/2 to 1 chicken breast per serving.

• Put a small mound of hot cooked pasta on a plate or shallow dish. In a pinch, a thick slice of toasted homemade bread will work.
• Sprinkle cooked vegetables over the pasta: broccoli or stir-fry vegetables. Veggies are optional, of course.
• Ladle on a healthy portion of Chicken Parmesan Mornay Sauce over the pasta and vegetables.
• Spread sliced chicken over sauce.

Chicken Parmesan Mornay sauce (white sauce with cheese)

2 TBSP butter, melted
2 TBSP all-purpose flour

Melt together in a medium saucepan. Stir until very smooth.

Slowly add 1 cup of warm milk, stirring constantly.

When it’s warm, add:
1 tsp chicken bouillon paste
½ cup shredded parmesan cheese
¼ teaspoon ground sage
½ teaspoon fresh thyme
Freshly ground pepper

This makes enough for three servings of Chicken Pasta Mornay.

Sprouted Almond Herb Bread

2 tsp yeast
1 cup sprouted almonds
1¾ cups white bread flour
½ cup rye flour
¾ cup whole wheat flour
3 TBSP finely chopped sage
2 TBSP finely chopped oregano
1 TBSP chopped thyme
1 TBSP gluten 2 tsp salt
2 TBSP sugar
2 TBSP butter, in small pieces
2 TBSP buttermilk powder
1½ cups 2% milk

Mix together. Let it raise until it has about doubled. Divide into 8 portions & shape. Let raise a second time. Cook on parchment paper, on barbecue if you like.