Brown Chicken Pasta

In your largest frying pan, heat 1½ tsp vegetable oil. When it’s hot, add:

5 medium cloves fresh garlic, smashed and chopped

⅔ sweet onion, chopped.

When they are transparent, add

1½ tsp chicken stock concentrate

1 TBSP butter

While they’re melting, mix

2 TBSP dark rye flour into

1½ cups cold milk.

Add this mixture to the frying pan.

Season with:

½ tsp dried sage,

1½ tsp Italian seasoning

⅛ tsp white pepper.

Fresh ground black pepper to taste,

Add:

½ cup Mexican cheese mix (shredded cheddar, jack & mozzarella)

½ cup shredded Parmesan cheese

While you’re making this sauce, boil 5 or 6 quarts of water, add a TBSP of salt to the boiling water, and add

1 pound whole wheat (penne) pasta.

Cook the pasta to al dente, about 9 minutes.

While those are cooking, season

1 large chicken breast relatively heavily, with

Italian seasoning

Johnny’s garlic spread seasoning

Fresh ground black pepper

Grille the chicken to 190⁰ or more. It will be almost blackened, if there’s enough seasoning on it.

Slice the chicken into medium sized pieces.

In individual bowls, layer the chicken on top of the wheat pasta. Cover with the sauce. Garnish with freshly grated Parmesan cheese. Serve very hot.

Note: A good Belgian-style amber ale like Brother Thelonious goes well with this meal.