Spaghetti Al Vino Bianco Food

SPAGHETTI AL VINO BIANCO

Steps:

• 1. Heat oil and pancetta in 12-inch skillet over medium-high heat; cook until pancetta is browned and crisp, 4 to 5 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate. Pour off and discard all but 2 tablespoons rendered fat from skillet. 2. Return skillet to medium-low heat and add garlic and pepper flakes. Cook, stirring frequently, until garlic begins to turn golden, 1 to 2 minutes. Carefully add 1 1/2 cups wine and increase heat to medium-high. Cook until wine is reduced to 1/2 cup, 8 to 10 minutes. Add 1/2t salt. Taste and season with up to 1T sugar if needed. 3. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until pasta is flexible but not fully cooked, about 4 minutes. Remove 2 cups pasta water, then drain pasta. 4. Transfer pasta to skillet with reduced white wine. Place skillet over medium heat; add 1/2 cup unreduced wine and cook. tossing constantly until wine is fully absorbed. Continue to add remaining wine 1/2 cup at a time until pasta is al dente, about eight minutes. Augment with pasta water if necessary. 5. Remove skillet from heat. Place arugula on top of spaghetti; pour 1/4 cup reserved pasta water over arugula, cover, and let stand for one minute. Add cream and 1/4 cup Pecorino Romano; toss until sauce lightly coats pasta and arugula is evenly distributed. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with pancetta, remaining 1/4 cup cheese, and pine nuts. Serve immediately, passing extra cheese.

CHICKEN VINO BIANCO

Steps:

• Heat oil in large saute' pan.
• Dust chicken in seasoned flour.
• Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees.
• Remove chicken from pan and set aside.
• Add 2 Tbsp butter to pan.
• Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper, black pepper and salt to pan.
• Let saute' for three minutes, stirring constantly.
• Add chicken back to pan.
• Add white wine, lemon juice and the remainder of the butter.
• Allow to come to a boil.
• Cook pasta according to directions.
• Add drained cook pasta to the pan and toss together and serve.

CHICKEN VINO BIANCO - TASTES JUST LIKE OLIVE GARDEN

Steps:

• Heat oil in skillet on med-high heat.
• Lightly dredge chicken breats in flour, season with salt and pepper and brown sides in skillet and remove onto plate until later.
• Stir in onions, garlic, and butter, cook until tender; then add mushrooms and cook until golden.
• Stir in wine and bring to a simmer.
• Return chicken to the pan, and cook over med-high heat until chicken is done; add tomatoes and cook until tender.
• Serve over cooked fetticuine or liguine noodles.