RECIPE: Chicken & Pasta with Chardonnay Wine Sauce
- 16oz penne pasta
- 3 boneless, skinless chicken breasts, cut into bite size pieces
- 1 tsp minced garlic
- 1 tsp crushed red pepper
- 1/4 C butter
- 1 C Logan’s View Winery Chardonnay
- 1 C cherry tomatoes, halved
- 1 C grated parmesan cheese
- 1/2 tsp ground pepper
- 1 tsp kosher salt
- 1/4 cup half and half
- 2 TBS olive oil, divided
- salt and ground pepper
Cook the pasta according to the package directions. Drain and set aside.
Roast the tomatoes in a skillet, drizzled with 1 Tbs olive oil. Remove from heat and set aside.
Sprinkle chicken pieces with salt and pepper. Warm skillet up to medium heat and add 1 Tbs olive oil and the chicken. Cook the chicken for 8 minutes or until 165 degrees, stirring a few times while cooking. Remove chicken from skillet and set aside.
Melt the butter in the skillet over medium low heat. Add the garlic and red pepper flakes. Saute for 2 minutes. Add the Chardonnay, salt and pepper. Cook for 5 minutes or until slightly reduced. Stir in the half and half, parmesan cheese and chicken. Then carefully stir in the roasted tomatoes. Garnish with more parmesan cheese, if desired. Serves 5-6
