* use all organic indregients
Serves 4
4 very thin chicken breasts
-or-
1 can of chick peas and 3 sliced portabella caps)
1/2 cup of whole wheat or spelt flower
2 tbsp butter
-or-
1 can of chick peas and 3 sliced portabella caps)
1/2 cup of whole wheat or spelt flower
2 tbsp butter
1 head of kale rised and chopped
Chardonnay wine
1/2 container of button mushrooms (if using chicken)
sea salt/pepper
garlic powder
oregano
Chardonnay wine
1/2 container of button mushrooms (if using chicken)
sea salt/pepper
garlic powder
oregano
4 cups of cooked spelt or brown rice pasta
. Once browned add kale, wine, and mushrooms (if your using chicken). Mixture should almost be covered with wine, but it will reduce. Cover and simmer for 15-20 minutes. portabella, with flower. Shake off excess. In a pan melt butter and brown chicken, or chick peas/portabellaMix flour, salt, pepper, garlic powder, and oregano in a flat bottom pan or bowl. Coat chicken, or chickpeas/
Serve with spelt or brown rice pasta, tossed very lightly in olive oil and grated parm.
Serving size = 1 cup pasta
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August 23, 2010
11:32 pm
Yummm!!!! This sounds AMAZING and I plan on experimenting with this recipe. Thanks so much for your professional guidance. This website is excellent!