Easiest Way to Cook Tasty Brad's chicken au vino with artichoke parmesan Alfredo

Brad's chicken au vino with artichoke parmesan Alfredo. I got this recipe from the side of a Cheesy Ragu classic Alfredo jar - it's excellent so I thought I'd share it! Alfredo sauce brings a rich, creamy twist to an old favorite. Serve this hot dip with bread sticks, chips or crackers.

Chicken Fettuccine Alfredo Recipe - Fettuccine pasta loaded with chicken and mushrooms in a creamy and irresistibly delicious homemade Alfredo The traditional Italian version of Fettuccine Alfredo originates from Rome. The fettuccine is served with butter, Parmesan and black pepper. Transfer chicken to shallow baking dish; you probably will need two baking dishes. You can have Brad's chicken au vino with artichoke parmesan Alfredo using 14 ingredients and 16 steps. Here is how you cook that.

Ingredients of Brad's chicken au vino with artichoke parmesan Alfredo

1. You need of chicken.
2. It's 4 of split breasts or chicken thighs.
3. Prepare 1 1/2 tbsp of olive oil.
4. It's 1/2 tbsp of each; oregano, rosemary, thyme, pepper, and ground mustard.
5. It's 1 cup of pinot grigio.
6. It's of pasta.
7. You need 1 box of tri colored rotini.
8. It's 1 cup of pino grigio.
9. It's 1 can of artichoke hearts, quartered.
10. Prepare 3 of large cloves of garlic, minced.
11. It's 3 cup of whole milk.
12. It's 1/4 cup of corn starch.
13. Prepare 2 oz of grated parmesan cheese.
14. It's 1 of salt and pepper to taste.

Repeat with remaining oil and chicken. Add wine to the skillet; boil Divide remaining sauce and wine mixture over artichokes and chicken. Bake until sauce is hot and. Think creamy chicken fettuccine Alfredo plus spinach artichoke dip.

Brad's chicken au vino with artichoke parmesan Alfredo step by step

1. In a large cast iron skillet, heat oil on med low.
2. Mix all seasonings.
3. Place chicken skin side down and sprinkle half the seasonings over it.
4. Cover and let stand until skin starts to brown.
5. Flip chicken and cover with rest of the seasonings. Cook until bottom browns..
6. When brown add 1 cup wine. Simmer for 5-6 minutes.
7. Prepare pasta al dente.
8. Remove chicken to a baking dish. Bake at 325 until cooked through.
9. When pasta is done, drain but don't rinse.
10. In the chicken pan add other cup of wine, deglaze pan. Scrape all the.good stuff off the bottom..
11. Add artichoke and garlic. Cook until wine reduces to half a cup.
12. 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..
13. When milk gets close to bubbling add pasta and parmesan. Stir until sauce thickens and is just bubbly.
14. Season with sea salt and pepper to taste.
15. Top with more grated parmesan.
16. Enjoy.

A creamy pasta lightened up by using milk instead of cream, plus veggies! Think creamy chicken fettuccine Alfredo plus spinach artichoke dip. Coq au Vin is a classic French dish of chicken cooked in red wine, a surprisingly easy way to make delectable chicken. I consulted recipes from several sources to make this one. One tip in particular from Julia Child is to blanch the bacon slices first.