Brad's chicken au vino with artichoke parmesan Alfredo

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Brad's chicken au vino with artichoke parmesan Alfredo. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Brad's chicken au vino with artichoke parmesan Alfredo is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Brad's chicken au vino with artichoke parmesan Alfredo estimated approx 45 mins.

To begin with this particular recipe, we must 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 can achieve that.

Great combination of flavors

Ingredients and spices that need to be Prepare to make Brad's chicken au vino with artichoke parmesan Alfredo:

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

Instructions to make 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

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