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Tuesday, December 13, 2011

recipe: white wine pasta with chicken

 I'm sure that most of y'all are aware of the fact that I have the food palate of a 3 year old. I don't really eat a lot of veggies, seafood or asian food...or other gross stuff.

But, I do love me some Italian and Mexican food. I found a recipe for Penne Al Vodka awhile ago on The Internets and tweaked it a bit (um, or a lot). The result is a yummy and tasty recipe that (because I use some pre-made items) takes 15 minutes to make! What's not to love about that?!?!


April's White Wine Pasta with Chicken

Ingredients:
1/2 cup of pasta sauce
1 small carton of heavy whipping cream (is this a pint??)
1 box of penne rigate pasta (I use about half of the box)
1 can of sweet peas
3/4 cup of white wine (please don't use wine that you wouldn't drink...)
1-2 tablespoons of flour
Garlic powder and parsley flakes for seasoning
1 container of pre-cooked grilled chicken strips (these are in the lunchmeat section at the grocery store)

Directions:
Open up your bottle of wine and test it by taking a sip.
In a large saucepan, pour half of your whipping cream and the wine.
Heat slowly starting on medium.
Add your garlic powder to taste.
Mix with a silicon-coated wisk, spatula or spoon.
Stir continuously and heat until bubbly.
Alcohol will start to burn off and it will smell VERY strongly of wine. Don't worry.
Take another sip of wine. You know...testing it.
When sauce is bubbly, add more whipping cream (almost the rest of the container) and stir.
Add 1 cup of pasta sauce and stir well.
Add flour to sauce and mix well to thicken sauce.
Reduce heat to low and let simmer while you start cooking the pasta.
Cook the penne like normal in a separate pot according to directions.
While the pasta cooks, open and drain your can of peas and add to the sauce.
Mix well.
Add the chicken and stir to combine. (I break the chicken up into smaller bite-sized pieces.)
Increase heat if needed to warm sauce and chicken.
Pour yourself a glass of wine. (after all, it HAS been properly tested, right?)
Drain pasta and add to pan with sauce and chicken.
Carefully fold pasta in and coat with sauce.

Serve with fresh parmesan cheese, if you like.

Take my word, y'all, this is DELICIOUS and it looks way more complicated than it actually is!


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