This easy chicken and mushroom pasta is the perfect choice for both relaxed weeknights and cozy weekend dinners. Paired with our award-winning Chardonel, the wine doesn’t just complement the dish—it enhances it, brightening the sauce with a subtle citrus lift that brings every flavor into balance.
Ingredients
• 1 pkg of raw chicken tenders 2 c. baby portabello mushrooms
• 1 T. flour 1 T. olive oil
• 1 T. butter 1 c. Penne pasta
• 4 garlic cloves, minced 1 T. thyme
• 2 t. red pepper flakes 1/2 c. Shamrock Hills Chardonel Wine
• ¾ c. heavy whipping cream 1 c. fresh spinach
• 1 T. fresh lemon juice Plus zest to serve ½ t. black pepper
• ½ t. sea salt ½ c. shredded parmesan cheese (split)
• 2 dashes of Red pepper flakes
Instructions
- Boil your pasta in well salted water, undercooking by a minute. Reserve a cup of pasta water before draining in case you need to loosen the sauce.
- Dry the package of chicken tenders and cut into pieces. Salt and pepper and toss in a bowl with the tablespoon of flour
- Heat 1 tablespoon of olive oil in a large skillet over a medium-high heat and place the cutup chicken in the pan. Use tongs to turn the chicken until cooked all the way through. (Turn heat down if browning too fast). Place on a paper towel lined plate and set aside.
- In the same skillet add the butter and another drizzle of olive oil if pan is dry and add the mushrooms and toss well.
- Lower the heat to medium and leave the mushrooms pretty undisturbed for 5-7 minutes until golden brown, turning once.
- Add the garlic and thyme, toss and cook for a minute
- Add the wine and let it reduce for 2-3 minutes at a gentle simmer.
- Add the cream, mix well and bring to a gentle simmer, adjust the heat if you need, it should not be boiling
- Put ½ of the parmesan cheese in and stir until melted and then repeat with the rest of the parmesan cheese.
- Add black pepper, salt, 2 dashes of red pepper flakes, and lemon juice and mix it quickly.
- Toss in the chicken and add the cup of spinach. Stir until wilted. Add the pasta. Mix well and let it gently bubble away for 1-2 minutes. It will continue to thicken off the heat.
- Top with shredded parmesan cheese and lemon zest. Serve with a glass of the Chardonel and toast to this blessing:
“May good food fill your table,
Good wine fill your glass,
And good friends fill your heart—
Today and always.”