How to Make Super Quick Homemade Brad's chicken au vino with artichoke parmesan Alfredo

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, brad's chicken au vino with artichoke parmesan alfredo. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Brad's chicken au vino with artichoke parmesan Alfredo is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Brad's chicken au vino with artichoke parmesan Alfredo is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook brad's chicken au vino with artichoke parmesan alfredo using 14 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Brad's chicken au vino with artichoke parmesan Alfredo:

1. Get chicken
2. Take 4 split breasts or chicken thighs
3. Make ready 1 1/2 tbsp olive oil
4. Get 1/2 tbsp each; oregano, rosemary, thyme, pepper, and ground mustard
5. Make ready 1 cup pinot grigio
6. Get pasta
7. Make ready 1 box tri colored rotini
8. Get 1 cup pino grigio
9. Make ready 1 can artichoke hearts, quartered
10. Prepare 3 large cloves of garlic, minced
11. Get 3 cup whole milk
12. Take 1/4 cup corn starch
13. Make ready 2 oz grated parmesan cheese
14. Take 1 salt and pepper to taste

Instructions to make Brad's chicken au vino with artichoke parmesan Alfredo:

1. In a large cast iron skillet, heat oil on med low
2. Mix all seasonings
3. Place chicken skin side down and sprinkle half the seasonings over it
4. Cover and let stand until skin starts to brown
5. Flip chicken and cover with rest of the seasonings. Cook until bottom browns.
6. When brown add 1 cup wine. Simmer for 5-6 minutes
7. Prepare pasta al dente
8. Remove chicken to a baking dish. Bake at 325 until cooked through
9. When pasta is done, drain but don't rinse
10. In the chicken pan add other cup of wine, deglaze pan. Scrape all the.good stuff off the bottom.
11. Add artichoke and garlic. Cook until wine reduces to half a cup
12. Mix milk and corn starch. Reduce heat to low. Add milk and stir often until it gets close to a simmer. Go slow or milk will seperate.
13. When milk gets close to bubbling add pasta and parmesan. Stir until sauce thickens and is just bubbly
14. Season with sea salt and pepper to taste
15. Top with more grated parmesan
16. Enjoy

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