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:
- 4 boneless, skinless chicken breast halves
- 3 T. olive oil, divided
- Salt and pepper to taste
- 2 c. carrots, thinly sliced
- 2 c. broccoli florets
- ½ large white onion
- ½ red bell pepper, cut in strips
- 2 cloves garlic, chopped
- 4 T. butter, divided
- 3 T. flour
- ¼ c. dry white wine
- 1 c. chicken stock
- ½ c. heavy cream
- ½ c. parmesan cheese, plus more for serving
- ½ c. freshly chopped fresh basil
- ½ lb. penne, cooked to package directions
Directions:
Step 1: In a sauté pan, heat 2 T. olive oil.
Step 2: Season the chicken with salt and pepper and sear in the olive oil over medium high heat. Reduce the heat to medium low and cook the chicken until done. Move to a platter.
Step 3: Add the remaining oil to the pan and bring the heat to medium high. Sauté the carrots then the broccoli followed by the onion and red bell pepper. When the carrots are just a tender-crisp, add the garlic and sauté until all the vegetables are cooked through but maintaining color. Move to the platter with the chicken and hold warm.
Step 4: Add the butter to the pan and bring to a simmer. Add the flour and cook through for two minutes. Deglaze the pan with the wine then add the chicken stock and cook until all the bits are off the bottom of the pan. Add the cream and the bring to a simmer. Add the parmesan and basil.
Step 5: Slice the chicken and add the sliced chicken and the vegetables to the pan. Stir in the pasta and serve with additional parmesan.