June is Vidal Blanc month, and we have the perfect savory recipe to help you celebrate!

Try out this Vidal Blanc Chicken Pasta. It is sure to impress and be a delicious meal for your next dinner!

Prep time: 20 minutes

Cook time: 45 minutes

Ingredients

• 2 boneless, skinless chicken breasts cut in half, or 4 chicken tenderloins
• 2 Tbsp- Garlic powder
• 1 1/2 Tbsp- Onion powder
• 2 ½ Tbsp- Italian Seasoning
• 4 cups- Flour
• 1/4 cup- Olive Oil
• 4 Tbsp- Butter
• 1/3 cup- Missouri Vidal Blanc
• 1/2 cup- Heavy Cream
• 1/2 box- Pasta
• Salt & Pepper to taste

Optional

• Parmesan
• Parsley

Steps

-If using chicken breasts, slice in half. Season your flour with 1 tbsp garlic powder, ¾ tbsp onion powder, 1 ¼ tbsp Italian seasoning, salt and pepper. Coat chicken in flour.

-Pan fry in 2 tbsp of butter and olive oil until lightly golden, and then set aside on a plate. In the skillet, add heavy cream and wine. Let it bubble for a bit and whisk together with the brown bits.

-Add remaining butter and seasoning, and simmer. Return chicken to the skillet. Let the sauce thicken and the chicken cook through.

-Bring a pot of water to a boil and put in a pinch of salt and your pasta of choice. Cook in boiling water for 8 minutes or until al dente.

-Put your pasta on the plate, add a couple pieces of the chicken and some of the sauce. Garnish with parsley and parmesan.

And enjoy with a glass of Vidal Blanc!

If you need an easy, elevated, savory dish for your next meal, this recipe is sure to please!