Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, brad's chicken au vino with artichoke parmesan alfredo. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Brad's chicken au vino with artichoke parmesan Alfredo is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Brad's chicken au vino with artichoke parmesan Alfredo is something which I have loved my whole life. They’re fine and they look fantastic.
The coq au vin is traditionally made with a rooster but it can be done using a good quality chicken. Always buy the best quality Frankly if you make sure you prepare these two things the day before you will find that making a coq au vin with chicken is pretty easy. Learn how to make Coq Au Vin!
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook brad's chicken au vino with artichoke parmesan alfredo using 14 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Brad's chicken au vino with artichoke parmesan Alfredo:
- Prepare chicken
- Make ready 4 split breasts or chicken thighs
- Make ready 1 1/2 tbsp olive oil
- Get 1/2 tbsp each; oregano, rosemary, thyme, pepper, and ground mustard
- Make ready 1 cup pinot grigio
- Prepare pasta
- Get 1 box tri colored rotini
- Get 1 cup pino grigio
- Make ready 1 can artichoke hearts, quartered
- Get 3 large cloves of garlic, minced
- Make ready 3 cup whole milk
- Make ready 1/4 cup corn starch
- Prepare 2 oz grated parmesan cheese
- Take 1 salt and pepper to taste
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with. I added Chicken to the dish which made it even better! We added some mushrooms, and replaced the rotisserie chicken with my own roasted chicken (to cut down on salt).
Instructions to make Brad's chicken au vino with artichoke parmesan Alfredo:
- In a large cast iron skillet, heat oil on med low
- Mix all seasonings
- Place chicken skin side down and sprinkle half the seasonings over it
- Cover and let stand until skin starts to brown
- Flip chicken and cover with rest of the seasonings. Cook until bottom browns.
- When brown add 1 cup wine. Simmer for 5-6 minutes
- Prepare pasta al dente
- Remove chicken to a baking dish. Bake at 325 until cooked through
- When pasta is done, drain but don't rinse
- In the chicken pan add other cup of wine, deglaze pan. Scrape all the.good stuff off the bottom.
- Add artichoke and garlic. Cook until wine reduces to half a cup
- Mix milk and corn starch. Reduce heat to low. Add milk and stir often until it gets close to a simmer. Go slow or milk will seperate.
- When milk gets close to bubbling add pasta and parmesan. Stir until sauce thickens and is just bubbly
- Season with sea salt and pepper to taste
- Top with more grated parmesan
- Enjoy
You could also replace the canned artichokes with frozen ones. And we never use butter in our household, so that will get replaced with Smart Balance. Nice that this all comes together. Chicken Fettuccine Alfredo with a homemade alfredo sauce made with butter, garlic, heavy cream Chicken Fettucine Alfredo. Creamy parmesan cream sauce tossed with fettuccine pasta and topped with sauteed chicken.
So that’s going to wrap this up for this exceptional food brad's chicken au vino with artichoke parmesan alfredo recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
