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Pasta with roasted chicken, winter pesto, & bacon

1 small onion
2 tbsp. butter
2 tbsp. olive oil
1 clove garlic
1/2 cup Chardonnay
1 cup chicken stock (preferably homemade)
1/2 cup sour cream
1/2 cup “winter pesto” (see below)
1 1/2 cups blanched broccoli florets
2 cups shredded roast chicken meat
salt and pepper, to taste
1/2 cup toasted pinenuts
1/2 cup grated Parmesan cheese
1 lb. hot cooked pasta (farfalle, penne rigate or rotelli work well)

Heat butter and olive oil in a large sauté pan over medium-high heat. Sauté onion until translucent; add garlic and sauté one minute longer. Add the wine to the pan and allow to reduce by half. Add the stock and reduce by half again. Reduce heat to medium and whisk the sour cream and pesto into the sauce. Simmer sauce for a few minutes to thicken slightly. Add the broccoli and chicken meat to the sauce and allow sauce to fully heat. Add salt and pepper to taste. Toss half the sauce into the hot pasta, place pasta into a serving bowl, then top with remaining sauce. Sprinkle the pinenuts and Parmesan cheese over top of pasta and serve immediately. Makes 6 to 8 servings

Winter Pesto

1 bunch fresh parsley, washed and destemmed
3/4 cup good olive oil
2 cloves garlic, minced
zest and juice from one large lemon
salt and pepper, to taste

Combine parsley leaves, olive oil, garlic, and lemon zest and juice in the bowl of a food processor. Process until pureed; season to taste with salt and pepper. Makes approximately 1 cup pesto. Keeps well in the refrigerator for up to two weeks though lemon juice will affect color after a day or two.

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