Sundried Tomato and Asparagus Chicken Pasta with White Wine Garlic Sauce

Create this delicious recipe for dinner this evening. Pair it with a glass of Pomelo Sauvignon Blanc.

Ingredients:

• 2-3 chicken breasts
• 1 tbls olive oil
• 16 oz penne pasta
• 1 cup chicken stock
• 1/2 cup sundried tomatoes
• 1 cup asparagus tips
• 1/2 cup Pomelo Sauvignon Blanc
• 2 tbls butter
• 3 cloves of chopped garlic
• 1 tbls salt
• 1/2 tbls pepper
• Fresh basil for garnish

Directions:

In a large skillet, heat olive oil over medium-high heat.

While that heats, season the chicken with just a pinch of salt and pepper.

Place the chicken on the skillet and cook for 6 minutes on the first side.

Flip it over, pour in 1 cup of chicken stock and cover the pan. Cook for an additional 8-9 minutes until chicken is cooked through.

While this is cooking, cook your penne pasta according to the directions on the package. Reserving 1 cup of pasta water.

Remove the chicken from the skillet and set it aside.

In the same skillet add 2 tablespoons of butter, chopped garlic and the Pomelo Sauvignon Blanc.

When the butter is melted add in the asparagus and sundried tomatoes. Cook for 3 minutes.

Stir in the penne pasta, and 1 cup of pasta water.

Season with salt and pepper and cook for 4-5 minutes until the pasta has absorbed all of the “sauce.”

Top with chicken and enjoy!