Have you ever been in the mood for pasta, but the thought of red sauce just seemed too heavy? Sure, you could use a different sauce, but then you’d miss out on that yummy tomato flavor. Never fear – I have the solution to your pasta dilemma!
When I’m looking for a lighter take on traditional tomato-based pasta sauces, I like to make a Chardonnay Tomato sauce to serve with chicken and pasta! This dish still has the richness of the tomato flavor, without the weight of a traditional red sauce. The wine adds a freshness that makes this dish perfect for warm weather!
Chardonnay Tomato Pasta with Chicken
- 1.5 lbs of cubed Chicken Breast
- 1.5 cups of quartered Campari Tomatoes (or whole grape tomatoes)
- Minced Shallots (to taste)
- Minced Garlic (to taste)
- 187mL of Chardonnay
- Extra Virgin Olive Oil
- Concentrated Chicken Stock
- Salt & Pepper
Step One: Add olive oil, shallots, and garlic to a pan. Heat until fragrant, then add the chicken. While you are doing this, begin boiling a pot of salted water for the pasta of your choice.
Step Three: Add the tomatoes and the condensed chicken stock (I used two stock packets), and continue to cook, stirring regularly, until the stock has dissolved and the tomatoes are mostly disintegrated. Your sauce should have a deep pink color.
Step Four: Remove the tomato/chicken/wine mixture from heat and set aside. Strain your pasta and place in a bowl. Pour the tomato/chicken/wine mixture over the pasta and stir to coat.
Step Five: ENJOY!
For a different take on this, use whole grape tomatoes instead of quartered Campari tomatoes – the sauce will be lighter, with the chardonnay and chicken really taking the spotlight. The tomatoes will hold more of their shape for satisfying bite-sized pops of flavor.