Simple Way to Prepare Award-winning Brad's chicken au vino with artichoke parmesan Alfredo

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, brad's chicken au vino with artichoke parmesan alfredo. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Brad's chicken au vino with artichoke parmesan Alfredo is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Brad's chicken au vino with artichoke parmesan Alfredo is something that I have loved my whole life. They’re fine and they look fantastic.

Great recipe for Brad's chicken au vino with artichoke parmesan Alfredo. Brad's bacon and smoked cheddar deviled. Brad's chicken au vino with artichoke parmesan Alfredo. The artichokes make a nice add-in to this velvety chicken Alfredo.

To begin with this recipe, we have to first prepare a few ingredients. You can cook brad's chicken au vino with artichoke parmesan alfredo using 14 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Brad's chicken au vino with artichoke parmesan Alfredo:

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

Remove from the pan and keep warm. Add the milk, cream cheese and salt to skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese. Chop the chicken into bite-sized cubes and mince the garlic.

Instructions to make Brad's chicken au vino with artichoke parmesan Alfredo:

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

Stir in the artichoke hearts, red pepper and Parmesan cheese. Chop the chicken into bite-sized cubes and mince the garlic. Heat the olive oil in a large skillet over medium-high to high heat. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.

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