Easy Chicken Pasta in a White Wine Sauce

I call this pasta dump. I take whatever veggies I have in the fridge, sauté them, add wine and toss with pasta. It’s that simple. While the veggies cook and the sauce comes together, you can enjoy a glass of the wine you are using.

Chicken Pasta in a White Wine Sauce Recipe
  1. Chicken breasts (to save time and energy I use those packages of sliced already cooked chicken breasts. They are great to use when you don’t want to spend the extra time seasoning and cooking the chicken. They really are good)
  2. Pasta (any will do)
  3. Olive oil
  4. Veggies: I used asparagus, mushrooms, spinach, black olives, tomatoes, artichoke hearts (can)
  5. Again, you can use any veggies you like. I choose my veggies by what needs to be cleaned out of the fridge.
  6. Bottle of white wine (dry, not sweet)
  7. Parmesan cheese (the green bottle is just fine)
  8. Seasonings: garlic clove, parsley, garlic pepper, pinch of salt (anything you like)
  1. Boil pasta while preparing veggies and the sauce. While you are waiting for the water to boil, prepare the veggies. The veggies and sauce usually take about the same time it takes for the pasta to cook. Ten minutes, give or take.
  2. In a large pan (see below) sauté garlic, mushrooms, and asparagus. Once the mushrooms are a light brown, add in the rest of the veggies and chicken breast pieces and sprinkle in herbs and seasoning.
  3. Add the wine. Measurements are in accordance to your personal taste. I tend to use half the bottle. It cooks down fairly quickly. I start with a cup, and then work my way through the sauce from there. I usually add the wine before to spinach gets too wilty. You might need to add a little oil to the sauce. There are no exact measurements. I use more wine, pasta water, very little oil. I taste as I am going
  4. Add in the parmesan cheese and toss the drained noodles in the pan with the veggies and sauce. DO NOT rinse the noodles. You might even reserve some of the liquid and add it to your sauce. I do this as to not have to use very much olive oil.
  5. Plate pasta and sprinkle more cheese and parsley if desired.
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Alison Thornal Chief Editor of Living Thrifty