Recipe of Award-winning Brad's chicken au vino with artichoke parmesan Alfredo

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, brad's chicken au vino with artichoke parmesan alfredo. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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

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

1. Get chicken
2. Get 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. Prepare 1 cup pinot grigio
6. Take pasta
7. Get 1 box tri colored rotini
8. Make ready 1 cup pino grigio
9. Make ready 1 can artichoke hearts, quartered
10. Make ready 3 large cloves of garlic, minced
11. Get 3 cup whole milk
12. Take 1/4 cup corn starch
13. Prepare 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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