I love foods cooked in wine, but I’m not really much of a wine drinker. It’s something that I’m trying to like… but we’ll see how it goes. Cooking with wine though? I absolutely LOVE it. I love the little hint of flavor that cooking with wine brings to any dish. That’s why I’m so excited to share this recipe with you. It didn’t turn out quite like I thought it was going to, I think it actually turned out better!
Chicken Pasta Primavera in Light Sherry Sauce Recipe
You will need:
– 1 – 2 c. zucchini (halved and sliced)
– 1 ½ c. sliced mushrooms
– 2 boneless skinless chicken breasts (1 ½ inch pieces)
– 2 T. minced garlic
– Olive oil
– ½ T crushed red pepper (optional)
– ½ c. HOLLAND HOUSE Sherry Cooking Wine
– 2 c. Fat Free ½ and ½ (You can use full fat if you like)
– 2 T butter
– 2/3 box of thin spaghetti (I use whole wheat)
– Shredded parmesan (for garnish)
Prepare pot of water for pasta. Bring it to a near boil.
Cover the bottom of a very large skillet with extra virgin olive oil. Add garlic. Next, add mushrooms, onions, and chicken. Allow chicken and veggies to sauté over med-high heat until chicken is nearly cooked. Add zucchini and red pepper flakes. Continue cooking until chicken is done. Turn water on pasta up to boil.
Remove chicken and veggies from pan. Turn heat up to high and allow juices in pan to cook down. Add ½ c Holland House Cooking wine. Allow that to bubble on high heat for 2 minutes (stirring). Slowly stir in 2 c of ½ and ½. Turn heat down to medium. Add butter. Continue stirring occasionally.
Add pasta to boiling water while cream sauce is cooking. After pasta is done and strained, return to large pasta pot (no heat). Add chicken and veggies to cream sauce and stir. Then, add the chicken and sauce mixture to the pasta. Toss ingredients together. Garnish with shredded parmesan cheese.
When I made this, I thought I was going to have a thicker cream based sauce. It definitely didn’t turn out that way, which is why I think of it more as a primavera – and why it is actually even better. This recipe is full of rich flavor from the Holland House Sherry Cooking Wine and the ½ and ½ but isn’t overly filling or heavy.
This is a great recipe for any weeknight dinner. Adding just a touch of cooking wine really makes such a difference in food. Give this one a try, and let us know what you think.
Check out the Holland House Facebook page for more information about the Holland House cooking wine varieties.
About Ashley (Managing Editor at MomStart): Ashley is a mom, wife, sister, daughter, friend, and former teacher working to navigate through the mysterious world of Mommyia. Read more about her adventures at Momicles and follow her @Momicles2010 .
MomStart is an ambassador for Holland House and other Mizkan brands.