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