Parma Rosa Chicken
20 (or so) plum tomatoes
1-2 sweet onions
4 stalks Celery
4 large carrots
Salt & pepper
Olive oil to coat
Roast veggies 350 degrees for 30-45 minutes. Set out and let cool, then blend well in own juices.
Cut chicken in bite sized pieces and sauté until half done. Pour parma rosa sauce ontop and warm. Once simmering cook about 7 minutes, chicken should be cooked through.
Add heavy cream, enough to soften sauce up. Usually changes the sauce color to more orange. Cook for another minute to warm and incorporate the cream.
Either serve on rice/orzo or mix in the rice/orzo.
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