Chicken And Pasta In White Wine Garlic Sauce Recipes

ONE POT CREAMY GARLIC PARMESAN CHICKEN ALFREDO

Steps:

• Season chicken thighs with salt and pepper.
• Heat half of the oil in a large pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown and cooked through. Remove chicken and set aside.
• Add the remaining oil in the pot. Fry onion until transparent, stirring occasionally (about 2 minutes). Sauté the garlic until fragrant (30 seconds), then add in the white wine and allow to reduce to half (about 4-5 minutes). Add the mushrooms and cook for about a minute, while stirring occasionally.
• Pour in broth and 1 cup of cream (or evaporated milk); season with salt and pepper. Bring to a gentle simmer then add the pasta. Mix well, reduce the heat to a slow simmer while stirring occasionally, until pasta is al dente (about 15 minutes).
• Stir in the parmesan cheese until it melts through the sauce. Remove from heat immediately and slowly add in 1/4-1/2 cup remaining cream if sauce it too thick for your liking. Adjust salt and pepper to your taste.
• Slice the chicken into strips and stir through the pasta. Garnish with fresh parsley and extra parmesan, if desired

GARLIC WINE CHICKEN

Steps:

• In a medium skillet, heat oil for frying. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3 to 4 minutes.
• Turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together. Turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet.
• Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve with pasta.

WHITE WINE GARLIC CHICKEN

Steps:

• Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.

WHITE WINE AND GARLIC DREAM CREAM

Steps:

• Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic.
• Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Boil for 10 minutes then reduce heat to medium-low. Season with white pepper to taste.
• When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.

PASTA NOM (WITH WHITE WINE GARLIC SAUCE AND CHICKEN)

Steps:

• Season chicken pieces thoroughly with salt, pepper and garlic powder and sauté in olive oil.
• Once browned, add 1/4 cup chicken stock and cover, cooking until chicken is cooked through and very tender. (5 minutes)
• In another sauté pan, soften garlic and onion over low heat, add red pepper flakes.
• Add chicken pieces (drained) and butter.
• Once butter has melted and mixture is simmering, add the wine, broth and tomato paste.
• Bring back to a simmer, add herbs to taste.
• Cover and cook on low for 15 minutes.
• Remove cover and in another pan, boil your pasta in salted water.
• Drain pasta when cooked al dente and add to sauce, stirring to coat.
• Serve with a shake of parmesan cheese on top.
• Crusty bread would be a great addition to get that leftover sauce off of your plate!