Lemon Roasted Chicken with White Wine Linguine

whitewinecknLet’s make a dish with some wine.

What kind of wine? A beautiful (cheap) bottle of white wine, carefully chosen (from the bottom shelf), the kind you don’t mind splurging a bit on (all $4.99 of it). Psssht. I don’t use expensive wine when I cook with it… dorks. A white blend, Chardonnay, or Sauvignon Blanc is the way to go. Don’t be afraid to hit that bottom shelf and take home a cheap bottle  but  make sure it’s something drinkable enough that allows you the occasional pull from the bottle while your cooking…

I was craving a ‘real’ meal. You know, a real one…with carbs. I’ve been trying to limit my pasta intake to about once a week and it was time.  Since I started dinner earlier in the evening, I was able to pull off a marinade. I really need to plan in advance better…I don’t use marinades enough, they’re totally worth it (maybe I should amend my Kitchen New Years resolution and add this to it!). 2-24 hours is great for a marinade, so if you’re a better planner than me…or get home early, marinade it! It will add a great boost of flavor of succulent chicken to your dish.

We tend to go to the store together on Sundays to shop for the week. It’s such a highlight of my weekend because that’s when I load up on all my fresh produce for the week. Every color of pepper….found it’s way into my basket. Orange, yellow, red, green, oh, and jalapenos. Beautiful! So what do you do with the leftover peppers from Fajitas the night before? You julienne them….and add whole wheat pasta 🙂

What’s ‘Cakes’ take: ‘You made me eat whole-wheat pasta, and I enjoyed it’. He’s charming, isn’t he?

What’s your favorite type of pasta?

Lemon Roasted Chicken with White Wine 

2 small boneless chicken breasts

1 lemon (or lemon juice…always have this on reserve in your fridge)

1 sprig of rosemary, smashed

1/2 tsp of minced garlic

s/p

1 1/2 tbsp olive oil

1/2 tsp of ginger

1 tbsp of parsley

1/4 cup each of red and yellow peppers, as well as a yellow onion

1/3 cup white wine

1/4 reserve pasta water

1/2 tsp of chicken granules

3 tbsp of milk+ 1 tbsp of flour combined

mozzarella (optional)

green onion (optional)

Marinade: in a bowl or shallow dish, add your squeezed lemon (or 2 tbsp of juice), oil, ginger, rosemary, salt/pepper, garlic, and toss in your chicken breasts. Marinade for 2-24 hours, covered in plastic.

1. Heat your cast iron skillet, add an additional 1 tbsp of olive oil, or just enough to coat your pan, Let heat for about 2 minutes on med to med-high. Add your peppers and onions, cook thru for about 2-3 minutes. When finished transfer them aside.

2. Start your water to boil for your pasta and under cook it by about 2 minutes, set aside (as well as the reserve water)

3. Once your pan has heated add your marinated chicken breasts. I made sure mine were not thick so they only took about 3-4 minutes on each side. Once they’ve finished, transfer them to a plate, stacked on top of each other and cover them with foil. This allows them to rest as well as keep them warm.

4.Turn heat down to medium. Add your reserve water  and 1/2 tsp of chicken broth granules. Because the pan is still very hot they will dissolve quickly. Then add your white wine and let it reduce for a couple minutes. Add back in your peppers. Let cook for another minute. Then add your milk/flour combo and parsley. Stirring.

5. Add in your cooked whole wheat pasta. While letting this cook for about 2 minutes, chop your chicken.

6. Remove from heat, and serve into two bowls. Add a small palm of mozzarella cheese on each, top with chicken, and I also added some diced green onion for color.

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