What would be an ideal sauce for whole grain pasta that will be served with an herb roasted chicken?!
I'm just wanting some ideas and opinions.
The whole grain pasta will be spaghetti noodles. For this meal I prefer a sauce that is not too heavy (such as alfredo).
Answers: Please do not refer me to Allrecipes or Recipezaar, I am very familiar with those sites (or if you do send me a link to a specific recipe).
I'm just wanting some ideas and opinions.
The whole grain pasta will be spaghetti noodles. For this meal I prefer a sauce that is not too heavy (such as alfredo).
Try pesto. A nice, garlicky one.
Roasted Chicken with Herb Jus
1. 1 medium onion, sliced 1/4 inch thick
2. 1 large carrot, sliced 1/4 inch thick
3. 1 (4 pound) chicken
4. Salt and freshly ground pepper
5. 2 thyme sprigs
6. 2 rosemary sprigs
7. 2 teaspoons dried lavender buds
8. 1 tablespoon unsalted butter, softened
9. 1 teaspoon finely chopped thyme
10. 1 teaspoon finely chopped rosemary
11. 1/2 cup chicken stock or low-sodium broth
12. 1/2 cup dry red wine
13. 1 tablespoon unsalted butter
2. In a glass measuring cup, combine the stock and wine. Baste the chicken with 2 tablespoons of the stock and wine mixture. Turn the chicken on its side and roast for 10 minutes. Baste again, turn the chicken on the other side and roast for another 10 minutes. Reduce the oven temperature to 350 degrees F and baste, then roast the chicken for 15 minutes longer. Turn the chicken breast side down, baste and roast for 15 minutes. Turn the chicken breast side up and baste. Roast the chicken for about 25 minutes longer, basting once. The chicken is done when the juices run clear and an instant-read thermometer inserted in the inner thigh registers 165 degrees F.
3. Transfer the chicken to a carving board and let rest in a warm place for 10 minutes. Remove the rack from the roasting pan. Set the pan over 2 burners on moderate heat. Pour the remaining 1/4 cup of basting mixture into the pan and simmer for 2 minutes, scraping up the browned bits from the bottom of the pan. Strain the pan juices into a small saucepan, pressing on the solids. Skim off the fat and bring the jus to a simmer. Remove the saucepan from the heat and whisk in the 1 tablespoon of chilled butter until blended. Season with salt and pepper. Carve the chicken and serve with the herb jus.
Yield: 4 servings