Breaking the rules this winter season. A cold evening with a glass of Norton in hand and a bowl of creamy chicken pasta that warms you from the inside out. This dish is full of flavors that is sure to leave you wanting more! 

Ingredients: 

• 4 Tbsp butter
• 1 yellow onion – finely chopped
• 2 Tbsp minced garlic
• 10 white button mushrooms – chopped
• 1 lb chicken thighs – cut to bite-sized pieces
• 1 cup Norton
• 2 Tbsp chicken broth
• 1 tsp thyme
• 1 cup heavy cream
• ½ lb fettuccini pasta
• 1 cup pasta water
• 1 cup grated parmesan                              

Instructions: 

• Heat a pan, large enough to hold all the sauce and pasta, over medium heat.
• Add half the butter, chopped onion and garlic cloves. Let cook for a few minutes, until fragrant.
• Add the rest of the butter and allow to melt, then add the mushrooms. Let cook for a few minutes. (If the mushrooms start to look dry, add more butter)
• Push mushrooms to one side of the pan and add the chicken to the other. Cook separately until it has some color on all sides of the chicken, then mix with the mushrooms.
• Raise the temperature to medium-high, pour in the red wine, and cook for 2 minutes until about half of the wine has reduced.
• Add concentrated chicken stock, thyme sprigs and cream. Bring to a boil, then lower the temperature to medium again. Simmer for 5-10 minutes, stirring occasionally.
• While simmering, cook the pasta. Drain and reserve some of the pasta water.
• When the sauce is done, remove thyme sprigs. Then add the pasta and pasta water. Bring back to a boil and simmer for 2 minutes until pasta has finished cooking.
• Plate and sprinkle with parmesan.
• Serve with a glass of Missouri Norton and enjoy!

And there you have it – a creamy chicken pasta recipe elevated with the richness of a Missouri Norton! Perfect for a cozy night in or to share at your next family gathering. Pour another glass for you and yours and savor each bite!