I didn't get carded when I bought the champagne for this recipe. I have to admit, I was a little bummed. Now granted, I'm more than a decade past being underage...but I digress.
When I got Caroline's blog for the last Blogger's Choice swap this Champagne Chicken Pasta was one of the finalists in the long list of recipes I wanted to make. I was really excited that she submitted it for the Cooking/Baking with Alcohol swap so I had an excuse to make it.
We all enjoyed this. I never think to use angel hair but it's one long pasta SP actually likes. The man doesn't enjoy spaghetti, I think he's crazy. The sauce is light and flavorful and it all comes together very quickly. Next time I'll add a bit more cheese to the chicken because I couldn't really taste it. I also subbed thyme for the tarragon because SP isn't a big fan of tarragon.
Initially I was worried about the price of the champagne, but the nice man at the liquor store steered me toward an inexpensive bottle. It worked well in the recipe but wasn't exactly drinkable, unfortunately. I'd look for some mid-range next time because you only need 1/2 - 1 cup so there's a lot leftover to drink and it was a shame to waste it. SP also thought a regular white wine would work well, although the name of the dish is champagne chicken pasta so I feel like champagne is kinda, sorta necessary.
I didn't realize this would only make enough for three portions plus some for Baby Girl, so double it if you want more leftovers.
Champagne Chicken Pasta
As seen on The Barbee Housewife
Serves 2-3
8 oz. pasta, angel hair or fettuccine
1/4 cup plus 2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Parmesan cheese, grated
2 chicken breasts, pounded to 1/2 inch thickness
2 tablespoons olive oil
2 tablespoons butter
1/2 lb. mushrooms, quartered
1/2 cup dry champagne
3/4 cup half and half
1/4 teaspoon red pepper flakes
1/4 teaspoon chopped fresh thyme
Cook the pasta according to package directions. Drain and set aside.
While the pasta is cooking, mix together the 1/4 cup flour, salt, pepper, and Parmesan in a shallow bowl or pie plate. Dredge the chicken in the mixture, until well coated.
Heat the olive oil and butter in a large non-stick skillet over medium-high heat. Brown the chicken on both sides, until cooked thoroughly. Remove the chicken to a plate and cover loosely to keep warm.
Add the mushrooms and 2 tablespoons of flour to the pan, sauteing for about a minute. Add the champagne and scrape up any browned bits. Reduce the sauce by half, then add the half and half, red pepper flakes, and thyme. Season to taste with salt and pepper.
Toss the pasta with the sauce. Slice the chicken into strips and serve over the pasta.
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