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, and ENJOY!