In the fall, our palates and tummies long for heartier fare. This recipe comes from Serres Ranch Wine, where bold flavored wines pair well with bold dishes. Perfect for fall evenings on the patio with friends or family, this rich and creamy pasta dish naturally goes well with their 2018 Buchanan Merlot.
INGREDIENTS
- 1 Bottle 2018 Serres Ranch Wine Buchanan
- 4 Boneless, skinless chicken thighs
- Pack of your favorite pasta (we usually go with Cavatappi)
- Avocado Oil (for cooking chicken)
- Olive Oil (for added flavor in the sauce)
- 4 Tablespoons of Butter (salted…always salted)
- 3 Cloves of Garlic – chopped
- Salt / Pepper / Italian Seasoning
- 3-6 ounces of Sundried Tomatoes (depending on preference!)
- ~2 Cups of Chicken Broth
- 1 ½ Cups of Heavy Cream
- ¾ Cup grated Parmesan Cheese (1/2 cup for sauce, ¼ cup for topping)
DIRECTIONS:
- Open wine and allow it to breath while you cook
- Season chicken thighs with salt and pepper
- Add avocado oil to cast iron skillet and turn up the heat
- Cook the chicken until crispy and browned on each side, and until the chicken is cooked through
- Transfer chicken to a plate and cover it
- Boil pasta water and add pasta
- Use the same chicken skillet and melt butter
- Add garlic to melted butter and stir until fragrant
- Drain and chop the sun dried tomatoes
- Add sun dried tomatoes to the melted butter and garlic
- Sprinkle with Italian Seasoning, salt and pepper
- Pour in Chicken Broth and stir, bringing the mixture to a simmer
- Pour in the Heavy Cream and ½ cup of the Parmesan and stir for about 4 minutes until the sauce comes together and is deliciously creamy
- Drain the pasta and add it into the sauce, stirring it all together
- Add the chicken back into the pasta and sauce
- Top with remaining parmesan, pour a heavy-handed glass of Buchanan Merlot, and ENJOY!