Redux: Gluten Free Penne in Roasted Garlic Gravy with Lemon Herbed Chicken

Oh.
My.
Gosh.

Okay okay. You all remember my post from the other day, right? Where I used this recipe:
http://goddessofscrumptiousness.tumblr.com/post/21099778243/spaghetti-in-garlic-gravy-with-herbs-and-lemon

...and I told you that I had an idea about how to tweak it a bit? So yeah, I did that. I tweaked it. I came up with this:

The Deliciousness

I mean just look at the picture. I'm drooling just thinking about it. It looks delicious right??

IT WAS, MY FRIEND. It was as delicious as it looks!

I'm not mastermind in the kitchen. I love to play with food and dink around with recipes, tweaking them to my taste. Goddess of Scrumptiousness gave me the platform and I totally bow down to her for it!

So, what did I do differently? I added two things:

1. Roasted garlic (so easy: Trim the top off a head of garlic, drizzle with olive oil, wrap in tin foil, and put it in the oven for about 20-25 minutes at 375-400).
2. Gorgonzola cheese

Also, I picked up some true almond flour and some rice flour. Again, I would prefer to use coconut flour but I wasn't near a store that carried it and I was in Winco's amazing bulk foods section. So, I made do!

A'ight. So here's the recipe, with some minor tweaks so read carefully as it's different than the last one:

Ingredients:

Some odd amount of gluten free brown rice penne (use the quinoa one if you can, it holds up better)

1 pound chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)

For the chicken marinade:

1 Tbsp ground sage

2 Tbsp fresh rosemary, chopped (if using dried, use half of the amount)

Zest of 1 lemon

Juice of ½ a lemon

2 Tablespoons extra virgin olive oil

1 teaspoon coarse sea salt (not table salt)

1 teaspoon fresh cracked black pepper(I love pepper)

2 Tablespoons coconut oil (to sauté the marinated chicken)

-  Add all the marinade ingredients into the chicken and marinate for 20-30 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).

-  Saute the marinated chicken in coconut oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

½ stick (1/4 cup) unsalted butter

2 Tablespoons extra virgin olive oil

1 head oven roasted garlic, finely minced

2 Tbsp rice flour

1 Tbsp blanched almond flour

2 ½ cups chicken stock (I used Pacific Foods Organic)

1/2 Tbsp dry basil

Salt and pepper to taste

Dried parsley to sprinkle on the pasta before serving

3/4 container Gorgonzola cheese

2 cups whole cherry tomatoes, oven roasted at 375 for 10-15 minutes

-  Place sauté pan over medium heat and add butter and olive oil.

-  Saute garlic until fragrant and soft -you don't need to saute it when it is roasted, but heat it for a minute anyway

-  Add the flour and cook for a minute.

-  Add chicken stock and simmer gravy until thickened then add the basil.

-  Season with salt and pepper.

- Place the chicken into a large serving bowl, and add the cheese, pasta, and gravy to the chicken. Stir to mix the ingredients.

-  Add the cherry tomatoes and finish the dish with the chopped parsley. Try not to eat it all immediately.

This turned out AMAZING and I can't wait to make it again! Definitely going to be a regular occurrence even though I know it's not strictly Paleo. I will make it again with the spaghetti squash, and it could be tasty using the Kerrygold white cheddar as well, which is grassfed and thus acceptable =) You could also try an assortment of raw milk cheeses which would add a different flair! You can do all sorts of awesome things with this platform. Add some lemon roasted asparagus? Yes please! YUM! Maybe some broccoli florets? Oh my!!! Caramelized onions?? Divine!!!!!!!!!!!! Such a great jumping off point for your kitchen creativity. Go hog wild, friends!!