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February 17, 2015

One Pan Chicken Pasta with Chardonnay Wine Sauce

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We're all about an easy weeknight dinner and this chicken pasta recipe is just about as simple as it gets! For starters, you only need one pan to cook everything that goes into this scrumptious meal. You heard us right - one pan (your dishwasher will thank us later). Plus, all of this recipe's ingredients are probably already in your kitchen pantry or refrigerator, meaning no extra trips to the grocery store! On top of that, this pasta uses our own Barefoot Chardonnay to create the most delicious white wine sauce. Does it get much better than that?

To start, bring water to a boil in a large, deep skillet. Cook the pasta until it's nice and tender. Drain and set aside. While the pasta is cooking, place the tomatoes in a small oven-safe container. Drizzle with 1 tablespoon olive oil. Broil on high for about 5 minutes or until slightly charred. Remove from the oven and set aside.

Prep the chicken. Pound with the flat side of a mallet and sprinkle with salt and pepper. Once the pasta is done cooking and has been set aside, heat the skillet over medium heat. Add the remaining olive oil and the chicken. Cook the chicken for 8-12 minutes or until 165 degrees, flipping a few times while cooking. Once done cooking, remove from the pan and place on a cutting board. Cut into chunks.

Return the skillet to the stove and melt the butter over medium low heat. Add the shallots, garlic and red pepper flakes. Saute for 2 minutes, scraping the bits from the chicken from the bottom of the pan. Add the Chardonnay and 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 fresh chopped parsley and more parmesan cheese if desired. Bon appetit!

 

One Pan Chicken Pasta with Chardonnay Wine Sauce

8 ounces penne pasta

2 boneless, skinless chicken breasts

4 cloves of garlic, minced

1 shallot, finely chopped

1 teaspoon crushed red pepper

1/4 cup butter

1/2 cup Barefoot Chardonnay

1 cup cherry tomatoes, halved

1/2 cup grated parmesan cheese

1/2 teaspoon ground pepper

1 teaspoon kosher salt

2 tablespoons half and half

2 tablespoons olive oil, divided

salt and ground pepper for sprinkling the chicken

fresh parsley for garnish

Bring water to a boil in a large, deep skillet. Cook the pasta until tender. Drain and set aside. While the pasta is cooking, place the tomatoes in a small oven-safe container. Drizzle with 1 tablespoon olive oil. Broil on high for about 5 minutes or until slightly charred. Remove from the oven and set aside. Prep the chicken. Pound with the flat side of a mallet. Sprinkle with salt and pepper. Once the pasta is done cooking and has been set aside, heat the skillet over medium heat. Add the remaining olive oil and the chicken. Cook the chicken for 8-12 minutes or until 165 degrees, flipping a few times while cooking. Once done cooking, remove from the pan and place on a cutting board. Cut into chunks. Return the skillet to the stove and melt the butter over medium low heat. Add the shallots, garlic and red pepper flakes. Saute for 2 minutes, scraping the bits from the chicken from the bottom of the pan. Add the Chardonnay and 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 fresh chopped parsley and more parmesan cheese if desired.

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