Roasted Vegetables and Chicken in a Parmesan Sauce

One of my favorite things to do is cook.  I love cooking because it is sort of like creating a piece of art, for your stomach.  My guinea pigs....meaning family....are, well, my guinea pigs.  If they like what I cook...YAY! A win for me...and them!  If they don't, I resort to the philosophy of days gone by, but with a twist. It's pretty much, 'you're dinner is in front of you, either eat it, make a nutritious shake or go to bed hungry'. Most of the time, dinner is a hit. Anyway...last night's dinner was a yummy one that I just threw together. There's no particular name so lets just call it 'Roasted Vegetables and Chicken in a Parmesan Sauce'.  I will describe how to create it to the best of my memory.

Ingredients & Directions

2 chicken breasts, very lightly seasoned with salt and pepper
2- Tbls. minced garlic
Olive oil

2-3 fresh carrots, sliced
1 small zucchini, sliced
1 medium eggplant cut in strips
1/2 of a large red onion sliced
a handful of grape tomatoes
a bunch of bok choy, chopped (or spinach)

Egg noodles - or your preference of pasta
1 - 2 cups chicken stock/broth
1 cup coconut or regular milk
1-1/2 cups Parmesan cheese

Roux:  Roux is a mix of melted butter and a little flour that you mix into a paste.  This helps to thicken up sauces without having lumps.
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In a skillet, add olive oil, garlic and chicken.  Cook on high to singe both sides.  Lower heat, cover and let simmer until cooked through.

In the meantime, mix your carrots, zucchini, eggplant, onion and tomatoes with a little olive oil and put under the broiler until they are cooked and a little charred.  Keep a close eye on them, they will cook pretty fast! The tomatoes will pop.  Remove from broiler.

Prepare your pasta according to the directions on the package.

Once the chicken is done, remove from pan and set aside.  To the same pan add your bok choy and saute a few minutes, then remove from pan.  Add chicken stock and heat up, scraping all of the bits and pieces that was stuck to the bottom of the pan.  Add your coconut (or regular) milk to the soup.  Taste to check seasoning.  Thicken it up with a little roux.  Add all the veggies and pasta and mix well.  Slice chicken and mix it in.

Bon Appetit !