Ingredients
1/2 CUP 1/4″ DICED RED ONIONS
1 CUP CHARDONNAY WINE
1 CUPS HEAVY WHIPPING CREAM
1/2 CUP PARMESAN CHEESE
1/4 CUP GARLIC (FRESH CLOVES)
16 OZ GREEN CHILES
1 TBSP CHICKEN BASE
1/4 CUP CORN STARCH
1/8 TSP WHITE PEPPER
1/8 TSP NUTMEG
1 TSP (SEA) SALT
COOKING OIL
1/2 CUP WATER
Instructions
- Place red onions and garlic into a 2 quart stock pot and sauté in oil at low heat for 2 minutes
- Add chicken base and Wisk it in to the oil, onions, and garlic
- Add Chardonnay wine to the pot and let the mixture reduce down to ½ its volume
- Add water, heavy whipping cream, and spices
- Add 16ozs. green chiles
- Mix corn starch and water together
- Add this mixture to the wine and cream when it starts to simmer, but before it starts to boil
- The mixture will start to thicken, wisk well at lower heat and add parmesan cheese
Sauce is now ready
- Bake, grill or sauté 2 (8)oz chicken breasts and slice thinly
- Cook and drain your favorite pasta
- Place 6 oz’s of pasta on a serving plate and add Green Chile Cream Sauce over the pasta
- Add 4 oz’s of sliced chicken breast on top and garnish with parmesan
Servings: 4