Organic chicken is superior

Claiming that organic food is somehow "better" is frequently given the same sort of raised eyebrow that accompanies a claim that "snake oil cures cancer." There is something somehow luddite about refusing to use modern advancements in fertilizer and pest control. Can one actually taste the all-natural?

In the case of organic chicken, the answer is officially yes. I remember some years ago noticing that the chicken bits we were buying were getting, well, bigger. And importantly, this enlargening was also making them taste a great deal like water. Chicken flavored water, to be sure, but somehow less good.

Anyway, we've been interested in trying out organic chicken for a while, and we finally found some at Sunflower market. It's more than twice as expensive by weight, but I think of this kind of like the difference between Kool-Aid and fruit juice--it's an entirely different food. I tried a piece before we added it to the pasta, and it was amazing. Rachel described it as being more "chicken-y," which I think is an apt description.

Dinner was whole wheat linguine with pan-fried chicken breast, parmesan, alfredo sauce, dried tomato bits and broccoli. It was so good that I blogged about it.