This is a red wine that is really versatile, and the recipe is as well. I love to use wild mushrooms with this when I pair it with the Furnace Mountain Red because the meatiness of the mushrooms even with the chicken is fantastic!
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 3 T. olive oil
- 1 large onion, diced
- 4 cloves garlic, finely minced
- ¾ lb. mushrooms, sliced
- 2 T. flour
- 1 c. dry white wine
- 1 c. beef stock
- 8 ounces mascarpone cheese
- 1 stick butter, cut into small pieces
- ½ c. milk
- ½ t. Salt
- ¼ t. Pepper
- ½ c. grated parmesan cheese
- 4 c. cubed roasted chicken
- 1 lb penne pasta, cooked according to package directions
- Freshly minced parsley
Directions:
Step 1: Heat the oil in a large sauté pan and add the onion, garlic, and mushroom slices. Sauté until the onion is translucent and the mushrooms begin to cook through. Add the flour and cook for about two minutes, stirring frequently. Add the dry white wine and scrape up the little bits from the bottom of the pan. Add the beef stock and bring to a simmer. Stir in mascarpone, butter, milk, salt, pepper, and parmesan. Cook to thicken then add the chicken. Stir in the pasta and serve sprinkled with freshly minced parsley,
Serves 4-6