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Herbs de Provence Medallions w/Roasted Vegetable Gravy

As a recently diagnosed Celiac, I am thrilled with Pacific Foods products. I trust their quality implicitly. Here is a recipe for a wonderful, low-fat gravy that contains NO thickeners. It is also a great way to "recycle" left over roasted vegetables into a new meal.

It was so good, my husband did not know it wasn't traditional gravy.

Submitted by Glenda Rueger Payne , Yamhill County - November 2009

1 box Pacific Foods Organic Beef Broth

About 1/2# of your favorite leftover roasted vegetables. I used carrots, parsnips, zuchinni, 4-5 garlic cloves and 1 red pepper drizzled with olive oil and seasoned with Celtic Sea Salt and freshly ground, organic black pepper.

1 lb. organic, range-free chicken breasts cut into bite- sized pieces

2 TBS Olive oil

1 -2 med Shallots to taste - thinly sliced

Celtic Sea Salt and freshly ground pepper

1 # pasta product of choice - I used Quinoa Shells

1 - 2 tbsp Herbs De Provence seasoning blend

For the gravy:

Put the leftover roasted veggies into a medium sauce pot

Add one box of Pacific Foods all natural beef broth and simmer on medium heat until heated through. Using an immersion blender, simply puree the vegetables and broth until you have a thick, gravy-like consistency. Season to taste and keep warm

Prepare your pasta according to manufacturer's directons. I used Quinoa Shells because they have a wonderful flavor and firm texture.

For the chicken:

While the shells are cooking, put 2 TBS of Olive oil in a warm pan heated on medium heat.

Add the shallots - let sweat for 1 min

Toss in the chicken medallions

Generously sprinkle with Herbs De Provence blend

When nicely browned, turn over to brown the other side. Add more Herbs De Provence blend.

Reserve on a platter when nicely browned on both sides and cooked through.

Drain the pasta

Mix the gravy into the pasta

Place the pasta with gravy on a plate and top with the Herbs De Provence Chicken Medallions

Add salt and pepper to taste

Enjoy!