White Wine Chicken Skillet

White Wine Chicken Skillet

As I said on Monday, we had our lovely neighbor Keri over for dinner Sunday night. Dinner in our apartment is, by necessity, a casual affair; we don’t have a dining table yet and Bueller doesn’t have good manners when it comes to begging/getting in your dinner business. So, when Keri comes over, I throw together something we can enjoy while sitting on the couch (along with a dessert like the Peanut Butter Crispies from earlier this week).

This week’s dinner was a tasty pasta skillet inspired by a recipe from Iowa Girl Eats, but adapted to meet what we were craving and had in the kitchen. Frozen corn joined little pasta, along with cherry tomatoes, feta cheese and a white wine sauce we doctored up with our favorite herbes de Provence and some thickening flour. When it all came together, we had a delicious dish on our hands that Keri and I both took for lunch the next day! This recipe can really take any veggies or protein you throw at it to your tastes; try spinach, peas or even asparagus in it and you’d have something yummy on your hands : )

White Wine Chicken Skillet

  • 3 cups orchiette pasta
  • 1 cup frozen corn kernels
  • 4  boneless, skinless chicken breasts
  • salt and pepper, to taste
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 4 tablespoons minced garlic
  • ¾ cup white wine
  • ¾ cup chicken broth or water
  • 1 Tablespoon flour
  • 1 Tablespoon herbes de Provence
  • 2 cups cherry tomatoes, halved
  • ½ cup feta cheese
  1. Cook pasta according to package directions, adding frozen corn to water for the last 5 minutes of cooking. Drain and set aside.
  2. Cut chicken into bite-size pieces and season with salt and pepper to taste. Heat butter and olive oil on high in a large skillet until melted and combined. Add chicken pieces to the skillet and brown on all sides until done. Set chicken aside.
  3. Reduce heat on the skillet to medium, add garlic and cook for about 30 seconds, making sure to not let the garlic burn. Add the water/broth and wine, stirring to get all the good bits off the pan. Cook until reduced by about half, then add flour and herbes de Provence, stirring well so no lumps form.
  4. Turn off the heat, then add the cooked pasta, corn and chicken, plus the tomatoes and feta to the skillet and toss until well-coated.

The corn, tomatoes and feta give this pasta a fresh kick, even in the middle of winter. With protein from the chicken, grains in the pasta, two vegetables and dairy in the cheese, this is a nutritionally well-balanced meal to enjoy!


Click here to download a PDF of this recipe!


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