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GIFFT By Kathy Lee Gifford

One Pot Penne Pasta with Chicken in a Chardonnay Wine Sauce

Serves: 4 for dinner


8 oz. penne pasta
2 boneless, skinless chicken breasts
3 cloves garlic
1 tsp. crushed red pepper
1 tbsp. butter
¾ cup GIFFT Chardonnay
½ cup grated parmesan cheese
2 tbsp. half-and-half
2 tbsp. olive oil
Kosher salt
Freshly ground pepper
Chopped fresh parsley


Bring water to a boil in a large pot and cook pasta until al dente; drain and set aside. Season chicken breasts with salt and pepper, then heat the skillet over medium heat. Add olive oil, heat for 30 seconds, then add chicken breasts. Sauté for 4 - 5 minutes each side; once cooked, remove from pan and cut into strips. Return skillet to stove and melt butter over medium heat. Add garlic and red pepper flakes then sauté for three minutes, scraping bottom of pan to release any chicken bits. Add Chardonnay then cook for 7 minutes until reduced. Stir in cream, parmesan cheese and chicken; season to taste with salt and freshly ground pepper. Garnish with fresh chopped parsley and additional parmesan cheese. Serve with GIFFT Chardonnay for a quick and elegant dinner.

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