Chaddsford's General Manager, Corey Krejcik, recently invited us into his kitchen during a cooking session on Facebook Live.
He whipped up Kitchen Sink Pasta with '18 Sauvignon Blanc - a simple and mouthwatering recipe that is sure to delight the entire family.
This recipe can easily be modified to incorporate the ingredients that you have in your fridge. Learn how to make this delicious dinner below!
Kitchen Sink Pasta
- 1/2 cup of '18 Sauvignon Blanc
- 4-6 cloves of Garlic
- Olive Oil
- 2 Grilled Chicken Breasts
- Jar of Sun-Dried Tomatoes
- Asiago Cheese
Add pasta to a pot of boiling water and prepare al-dente. In a large saucepan, heat about 1/4 cup of olive oil on a low simmer setting. Using a garlic press, add one clove at a time and saute until golden. To de-slick, the pan, pour Sauvignon Blanc and let garlic simmer. While the garlic simmers, dice half of the jar of sun-dried tomatoes and shred the chicken. Stir in chicken and tomatoes. Empty water from the colander and add 2/3 of pasta to pan. Toss in a handful of kale and place lid on the pan. After a few minutes, remove the lid and add shredded cheese and black pepper for seasoning. Remove from heat, season with parsley and enjoy!