On a recent trip to Healdsburg, a quaint little town in Sonoma wine country, we picked up a lovely book called The Wine Lover’s Cookbook, and it really has turned out to be a perfect cookbook for us with all the wonderful recipes each paired with a recommended wine and an alternative wine.
One of the first recipes we tried was this fantastic stuffed chicken that was served over a spinach fettuccine (the original recipe calls for linguine but we liked the colors of the spinach.)
This one’s recommended wine was a Sauvignon Blanc, the backup wine is a Pinot Noir. And as the book notes, if you choose to pair it with the Pinot Noir, replace the sherry in the ingredients with red wine.
Sauce
- 1 1/2 tbsp olive oil
- 2 tsp chopped garlic
- 1 cup chopped, roasted bell peppers
- 1/2 cup of dry sherry (or red wine)
- 1/4 cup chicken stock
- 1 tbsp tomato paste
- 1 tsp of chopped fresh oregano (1/2 tsp dried oregano)
- 1 tsp chopped fresh basil
- Kosher salt and red pepper flakes
Chicken and Noodles
- 4 large chicken boneless chicken breast
- 2 cups ricotta cheese
- Kosher salt and red pepper flakes
- 6 tbsp sun dried tomatoes packed in oil
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh thyme
- 1 tbsp chopped shallots
- 1 tbsp minced chives
- 1 tbsp flour
- 2 tbsp butter
- 1 lb linguine (or fresh spinach fettucine)
Directions
- To make sauce, in a large pan or skillet, heat the olive oil over medium heat. Then add garlic and the roasted red peppers and saute for 3-4 minutes. Then, add the sherry, chicken stock, tomato paste, oregano and basil.
- Increase the heat to a simmer and reduce the mixture slightly for 4-5 minutes.
- Transfer to a food processor or blender and process until well combined.
- Preheat the oven to 375 degrees.
- Rinse the chicken breasts and pat dry. With a sharp knife carefully cut a deep incision into each breast. Sprinkle with the salt and red pepper flakes.
- In a mixing bowl, combine the ricotta, the sun dried tomatoes, the basil, the thyme, the shallots, and chives and mix thoroughly.
- Using your fingers, stuff the ricotta mixture inside the chicken, equally into each breast. Dust with flour.
- In a large, oven-proof skillet, melt the butter over medium heat. Sauté the chicken breasts for 3-4 minutes on each side until lightly browned.
- Transfer to the oven and roast for 15-18 minutes.
- In the meantime, cook the pasta noodles to package directions.
- When the chicken is done, plate the noodles, add the chicken, and then spoon the hot sauce on top. Garnish with chopped chives.