Type what you have

Ingredients

• ✓ chardonnay wine
• pork roast
• ginger
• garlic
• rosemary
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Pierce pork roast multiple times with a fork and place into a roasting bag. Pour wine over the roast. Sprinkle ginger, garlic, rosemary, and black pepper over the roast, respectively. Seal roasting bag.
3. 3 Cook until pork is slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Chris and Fay

Ingredients

• ✓ chardonnay wine
• balsamic vinegar
• white wine vinegar
• white sugar
• beet
• red onion
• spinach

Instructions

1. 1 Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
2. 2 When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.

By Nicole Evans

Ingredients

• ✓ chardonnay wine
• leek
• sugar
• creme fraiche
• salt
• black pepper

Instructions

1. 1 Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
2. 2 Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.

By jennifer

Ingredients

• ✓ chardonnay wine
• club soda
• orange liqueur
• white sugar
• green grape
• kiwi
• pear
• ice cube
• mint

Instructions

1. 1 Mix Chardonnay wine, club soda, orange-flavored liqueur, sugar, grapes, kiwis, and pear in a large pitcher. Stir until sugar is dissolved. Pour wine mixture into wine glasses filled with ice, making sure each glass has some fruit. Garnish with mint sprigs.

By Monica Joy

Ingredients

• ✓ chardonnay wine
• butter
• olive oil
• onion
• garlic
• brussels sprout
• bacon
• chicken bouillon
• red pepper flakes
• black pepper

Instructions

1. 1 Melt butter with olive oil in a large pot over medium-high heat. Sauté onion and garlic in butter mixture until translucent, 5 to 7 minutes; add Brussels sprouts and sauté until slightly browned on edges, 5 to 10 minutes.
2. 2 Sprinkle bacon, chicken bouillon, red pepper flakes, and black pepper over sprouts mixture; stir and cook until fragrant, about 2 minutes. Stir in wine.
3. 3 Reduce heat to low, cover, and simmer until sprouts are desired tenderness, 10 to 15 minutes.

By Kimberly Lancaster

Ingredients

• ✓ chardonnay wine
• chai tea powder
• water
• vanilla extract
• egg yolk
• raspberry
• butter
• bread flour
• rye flour
• all-purpose flour
• wheat bran
• active dry yeast
• walnut
• caraway seed
• white sugar
• salt

Instructions

1. 1 Prepare the chai tea using one packet or two tablespoons of dry mix stirred into 3/4 cup hot water. Allow to cool for about 10 minutes.
2. 2 Combine the chai tea, Chardonnay, vanilla extract, egg yolk, frozen raspberries, and butter in the pan of a bread machine. Add the bread flour, rye flour, all-purpose flour, wheat bran, yeast, walnuts, caraway seed, sugar, and salt.
3. 3 Select the "Sweet" setting with a "Light Crust" and press Start. When the bread has finished baking, allow it to cool for at least 30 minutes before slicing and serving.

By vadener

Ingredients

• ✓ chardonnay wine
• zucchini
• olive oil
• sweet onion
• salt
• black pepper
• short-grain white rice
• tomato
• water
• mint
• parsley
• smoked sausage

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.
2. 2 Scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini shells in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender, about 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. Season with salt and black pepper. Add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. Add tomatoes and stir to combine.
4. 4 Stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. Add mint, parsley, wine, and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. Spoon rice mixture over zucchini halves in casserole dish.
5. 5 Bake casserole in preheated oven until zucchini are tender, about 20 minutes.

By Bubbe

Ingredients

• ✓ chardonnay wine
• burgundy wine
• oyster sauce
• canola oil
• soy sauce
• garlic
• oregano
• filet mignon
• butter
• shallot
• green onion
• white pepper

Instructions

1. 1 Make the marinade: Mix wine, oyster sauce, oil, soy sauce, garlic, and oregano in a medium saucepan. Bring to a boil, then remove from the heat. Place in the refrigerator until chilled, about 1 hour.
2. 2 Marinate the steaks: Place steaks into a 9x13-inch baking dish and pour chilled marinade over top. Cover tightly with foil and marinate in the refrigerator for at least 3 hours, or overnight if possible.
3. 3 Make the butter: Cream butter and wine in a bowl with an electric mixer. Mix in shallots, green onions, and white pepper by hand. Cover tightly and refrigerate until needed.
4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Preheat the oven to 200 degrees F (95 degrees C).
5. 5 Remove steaks from marinade and shake off excess. Discard remaining marinade.
6. 6 Grill steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
7. 7 Remove from the grill and place into a clean 9x13-inch baking dish. Dollop some butter mixture over each steak.
8. 8 Cook in the preheated oven until butter melts, 1 to 2 minutes.

By ttinkerbel

Ingredients

• ✓ chardonnay wine
• pepper
• salt
• chicken broth
• heavy cream
• chicken broth
• thyme
• dijon mustard
• dill
• cannellini bean
• pear
• parsnip
• green onion
• button mushroom
• cauliflower
• ginger
• shallot
• garlic
• olive oil
• butter

Instructions

1. 1 Heat butter and olive oil in a large saucepan over low heat. Stir in garlic, shallots, and ginger; cook and stir until fragrant but not brown, about 5 minutes. Stir in cauliflower, mushrooms, green onions, and parsnip; cook and stir for an additional 5 minutes. Add pear, beans, dill, and mustard; stir just until heated through, about 1 minute.
2. 2 Stir in wine and thyme; increase heat to high. Bring to a boil, stirring constantly, and simmer until wine is reduced by half and is syrupy, about 5 minutes. Pour in chicken broth; return to a boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow soup to cool slightly.
3. 3 Fill a blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
4. 4 Stir in cream and, if needed, thin with additional chicken broth. Season with salt and pepper; serve hot.

By simone stevin

Ingredients

• ✓ chardonnay wine
• chicken thigh
• italian seasoning
• salt
• black pepper
• olive oil
• butter
• chicken broth
• whipping cream
• parmesan
• butter
• rice
• broccoli

Instructions

1. 1 Pat chicken thighs with a paper towel to dry. Sprinkle all sides with Italian seasoning, salt, and pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and butter and stir until butter is melted. Add chicken thighs, skin-side down, and saute until skin turns golden brown, about 5 to 6 minutes. Remove chicken to a plate.
3. 3 Pour chicken broth, whipping cream, and Chardonnay into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Stir in rice until thoroughly mixed. Nestle chicken thighs on top of rice. Hit cancel and close and lock the lid.
4. 4 Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, for 20 minutes. Then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Add broccoli florets to the pot and close and lock the lid. Select Steam function and set timer for 3 minutes.
7. 7 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By thedailygourmet

Ingredients

• ✓ chardonnay wine
• portobello mushroom
• olive oil
• shallot
• garlic
• pesto
• pine nut
• 3-cheese blend

Instructions

1. 1 Remove stems from mushrooms and finely chop stems.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
5. 5 Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

By Larry Short

Ingredients

• ✓ chardonnay wine
• ✓ chardonnay wine
• black pepper
• salt
• marjoram
• thyme
• oregano
• garlic powder
• parmesan cheese
• heavy cream
• pea
• corn
• arborio rice
• chicken broth
• onion
• chicken breast
• butter
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and butter. Add chicken and onion once the butter melts. Saute until chicken is browned and onion is soft and translucent, 5 to 6 minutes. Cancel Saute mode.
2. 2 Pour 1/4 cup Chardonnay and 1/4 cup chicken broth into the Instant Pot. Insert an elevated trivet into the pot.
3. 3 Combine 1 1/4 cups chicken broth and Arborio rice in a medium silicone bowl, stir together, and set on top of the trivet. Seal and lock the lid into place. Select Rice function and cook for the preset time of 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
5. 5 Remove rice and trivet. Pour remaining 1/4 cup chicken broth and 1 tablespoon Chardonnay into the pot. Add cooked rice, corn, and peas. Do not stir. Seal and lock lid into place.
6. 6 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
7. 7 Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, Parmesan cheese, garlic powder, oregano, thyme, marjoram, salt, and pepper. Serve immediately.

By thedailygourmet

Ingredients

• ✓ chardonnay wine
• butter
• mild sausage
• shallot
• salt
• arborio rice
• chicken broth
• parmesan cheese
• thyme

Instructions

1. 1 Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
2. 2 Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
3. 3 Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
4. 4 Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.

By thedailygourmet

Ingredients

• ✓ chardonnay wine
• sesame oil
• new york steak
• broccoli floret
• sugar snap pea
• carrot
• green bell pepper
• honey
• soy sauce
• red pepper flake

Instructions

1. 1 Heat sesame oil in a large skillet over medium-high heat; cook and stir steak in hot oil until browned, about 5 minutes. Transfer meat to a plate and return skillet to stovetop. Cook and stir broccoli, snap peas, carrots, and bell pepper in the same skillet used to cook beef until vegetables start to become tender, 5 to 7 minutes. Transfer vegetables to the plate with the meat; return skillet to stovetop.
2. 2 Stir wine, honey, dark soy sauce, and red pepper flakes into skillet, scraping up any browned bits from the bottom of the skillet. Stir beef and vegetables into wine mixture; simmer and stir until wine sauce is reduced, about 10 minutes.

By ainsliek

Ingredients

• ✓ chardonnay wine
• butter
• mushroom
• spinach
• shallot
• salt
• arborio rice
• chicken broth
• parmesan cheese

Instructions

1. 1 Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
2. 2 Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
3. 3 Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
4. 4 Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.

By thedailygourmet

Ingredients

• ✓ chardonnay wine
• gruyere cheese
• spinach
• chicken broth
• flour
• lemon
• thyme
• garlic
• butter
• vegetable oil
• portobello mushroom
• salt
• granulated garlic
• italian seasoning
• chicken breast
• butter
• olive oil
• gemelli pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gemelli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup pasta cooking water.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Add 1 tablespoon butter and allow to melt. Season chicken strips with Italian seasoning, garlic granules, and salt. Once butter is melted, add seasoned chicken strips and cook until strips are a golden color, about 5 minutes. Add portobello mushrooms and cook until softened, about 5 minutes.
3. 3 Remove chicken and mushrooms from the skillet. Set aside on a plate and keep warm.
4. 4 Wipe out skillet and add 1 tablespoon oil and 1 tablespoon butter. Melt butter over medium heat and add garlic; cook until fragrant, about 30 seconds. Add thyme sprigs and lemon zest. Cook for 30 seconds, stirring often. Pour in wine and lemon juice. Continue to cook and stir until sauce has reduced by half, about 3 minutes. Whisk in flour to thicken sauce and create a roux. Gradually add broth, whisking continuously, until you have a thick sauce. Add spinach and cook for 1 minute.
5. 5 Stir in 1/2 of the Gruyere cheese and stir until well combined. Once cheese has melted, add remaining cheese and stir until melted. If sauce is too thick, gradually stir in reserved pasta cooking water to thin out the sauce.
6. 6 Add cooked pasta to the skillet and toss until well combined with the sauce. Add chicken and mushrooms, adjust seasoning to taste, and serve immediately.

By thedailygourmet

Ingredients

• ✓ chardonnay wine
• garlic
• olive oil
• peach
• onion
• curry powder
• turmeric
• brown sugar
• vegetable broth
• coconut milk
• salt
• black pepper

Instructions

1. 1 Preheat oven to 275 degrees F. (135 degrees C). Roast garlic cloves on a baking sheet for about 30 minutes, or until golden but not burnt.
2. 2 Heat the oil in a medium saucepan over medium heat, sweat the onions and peaches until softened. Season with curry powder, turmeric, roasted garlic, and sugar. Cook over medium to low heat until caramelized, about 30 minutes. Deglaze the pan with Chardonnay wine, then stir in the vegetable stock.
3. 3 Remove from heat, and puree the soup in a blender or food processor, and strain through a fine sieve. Stir in the coconut milk, and season with salt and pepper. Reheat if desired, before serving.

By Jamie Caskenette

Ingredients

• ✓ chardonnay wine
• turkey
• butter
• carrot
• onion
• celery
• garlic
• thyme
• sage
• bay leaf
• salt
• black pepper

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Position a turkey roasting rack in a roasting pan.
2. 2 Remove the neck and giblet package from the inside of the turkey, if any, and rinse the bird thoroughly, inside and out. Pat the turkey dry with paper towels. Place the turkey onto the roasting rack. With your fingers, reach under the skin over the breast, and loosen the skin. Place the butter cubes underneath the skin of the breast, distributing them as evenly as possible over the whole breast. Poke 4 or 5 wooden toothpicks through the skin into the meat to secure the skin as it cooks.
3. 3 In a bowl, mix the carrots, onions, celery, the two garlic head halves, thyme, sage, bay leaves, salt, and black pepper. Stuff the cavity of the turkey with as much of the vegetables and seasonings as will fit; sprinkle the rest, if any, into the bottom of the roasting pan. Lift the turkey upright so the cavity opening is uppermost, and pour the whole bottle of Chardonnay into the bird so that the wine flows into the pan. Lay the turkey back down onto the rack, and truss if desired. Cover the turkey with aluminum foil.
4. 4 Roast in the preheated oven until until no longer pink at the bone and the juices run clear, about 7 hours. Remove the turkey from the oven, remove the foil, and roast until the skin turns brown and crisp, 25 to 30 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove from oven and let rest 10 minutes before carving. Serve cooked carrots, onion, and celery alongside the turkey, if desired.

By JJChefMEM

Ingredients

• ✓ chardonnay wine
• filet mignon steak
• olive oil
• salt
• butter
• olive oil
• shallot
• garlic
• shrimp
• heavy cream
• butter
• salt
• pepper

Instructions

1. 1 Heat a heavy steel or cast-iron skillet over medium-high heat. Brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. Gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the filets aside to rest, covered loosely with foil.
2. 2 Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. Cook and stir the shallot and garlic until tender, about 2 minutes. Pour in the wine, and cook and stir until the wine reduces by half, about 3 minutes.
3. 3 Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes.
4. 4 To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.

By Ches

Ingredients

• ✓ chardonnay wine
• flour
• salt
• pepper
• shrimp
• olive oil
• shallot
• garlic
• chicken broth
• lemon juice
• heavy cream
• butter
• romano cheese
• parsley

Instructions

1. 1 Place flour in a shallow dish; season with salt and pepper. Toss shrimp in flour; shake off any excess.
2. 2 Heat oil in a large skillet over medium heat; add shrimp and cook until pink, about 2 minutes per side. Remove shrimp from skillet; set aside. Discard all but 1 tablespoon of oil from the skillet. Add shallots and garlic; cook and stir until soft, about 2 minutes. Pour in 1/2 cup chicken broth, wine, and lemon juice. Simmer until reduced to about 3/4 cup, about 5 minutes.
3. 3 Stir in remaining 1/2 cup of chicken broth and cream; simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add butter and stir until melted.
4. 4 Return shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with Romano cheese and parsley before serving.

By DonnaT

Ingredients

• ✓ chardonnay wine
• olive oil
• garlic
• red pepper
• clam juice
• marinara sauce
• basil
• salt
• linguine pasta
• shrimp
• scallop
• lobster tail
• mussel
• littleneck clam
• parsley
• parmesan cheese

Instructions

1. 1 Pour olive oil into a large pan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 to 40 seconds. Pour in white wine and increase heat to medium-high. Let wine reduce by half, about 8 minutes. Add clam juice and reduce heat to medium-low. Pour in marinara, basil, and salt. Let simmer to let flavors marry, about 20 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
3. 3 Add shrimp, scallops, lobster, mussels, and clams to the sauce and cook until clams and mussels open, scallops are opaque, shrimp is pink, and lobster is red on the outside and opaque on the inside, 8 to 10 minutes.
4. 4 Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.
5. 5 Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.

By Brian Genest

Ingredients

• ✓ chardonnay wine
• pasta
• olive oil
• olive oil
• garlic
• onion
• green bell pepper
• chicken breast
• portobello mushroom
• thyme
• basil
• sage
• kosher salt
• black pepper
• burgundy wine
• spaghetti sauce

Instructions

1. 1 In a large pot bring 6 quarts of unsalted water to boil. Cook pasta until al dente. Drain well. Place pasta back in the pot, add one Tablespoon of olive oil and mix to prevent the leaves from sticking together. Cover and keep warm while the sauce finishes simmering.
2. 2 Warm oven-safe dinner plates in a 150 degree F(65 degree C) oven.
3. 3 Meanwhile, in a 12 inch saute pan, heat 2 tablespoons of extra virgin olive oil over medium high heat. Add the minced garlic and saute until the aromatic oils are released - about 1 minute. Add the chopped onion and bell pepper and saute 3 minutes. Add the cubed chicken breast, dried thyme, dried basil, rubbed sage, salt, and black pepper. Cook until the chicken is no longer pink. Add the Chardonnay and Burgundy wines, and pasta sauce and heat until bubbling. Add the Portobella mushroom pieces and cook until the mixture has reduced and is thick and hot.
4. 4 To serve, place two large serving spoonfuls of Autumn Leaves on each warmed plate and top with a large ladle of the chicken and Portobella sauce.

By Chef Doogie

Ingredients

• ✓ chardonnay wine
• rigatoni pasta
• salt
• chicken breast
• olive oil
• tapioca starch
• italian seasoning
• salt
• black pepper
• water
• mushroom
• artichoke heart
• sun-dried tomato
• garlic
• heavy cream
• cheddar cheese

Instructions

1. 1 Bring a large pot with water and 1 tablespoon salt to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and reserve pasta water.
2. 2 Meanwhile, combine tapioca starch, Italian seasoning, salt, and black pepper in a bowl. Add chicken pieces and toss to coat.
3. 3 Heat olive oil in a skillet until it shimmers. Add chicken pieces and cook until browned, about 5 minutes. You might be tempted to add more olive oil or butter, don't do this.
4. 4 Pour in reserved pasta water and add mushrooms, artichoke hearts, sun-dried tomatoes, and garlic. Cook about 5 minutes.
5. 5 Mix in white wine, cream and Cheddar cheese. Whisk until sauce is slightly thickened. Add rigatoni and toss to combine.
6. 6 Add rigatoni and toss to combine. Serve immediately.

By thedailygourmet