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chicken breasts sangiovese italian red wine garlic salt onion olive oil butter fettuccine salt garlic
Viewed: 30 - Published at: a year agoIngredients
- 1 12 lbs chicken breasts, in a bowl cut into cubed peices
- 1 14 cups sangiovese italian red wine (for marinating)
- 2 tablespoons garlic, minced
- 2 teaspoons salt
- 1 onion, chopped
- 2 tablespoons olive oil
- 14 cup butter
- 1 lb fettuccine
- 2 tablespoons salt
- garlic alfredo sauce
Method
- With the cutting board cut the chicken into cubed pieces.
- Chop the onion into peices.
- In a small or medium bowl, place the chicken, minced garlic, with 3/4 cups of the red Sangiovese wine, salt, and let marinate in the fridge for an hour or longer.
- Leave the onions aside in the fridge.
- After 45 minutes of the chicken being marinated start cooking the pasta in 1 large pot heat water until boling, then place pasta with the 2 tablespoons of salt.
- Let it cook until the pasta is soften.
- Then in a large skillet pan, place in the butter with the olive oil in medium high heat and place the onions for about 3 to 6 minutes Then place the chicken in and mix it around with the onions and the juices.
- Let simmer for about 7 to 8 mins and cover stiring everyone 1 or 2 min med high heat.
- Then place 1/2 cup of sangiovese red wine on top of the chicken, then let simmer and cook without cover for another 6 to 7 min until you notice tha the wine is drying a little.
- When pasta is done place the Alfredo sauce then the chicken together in the pot.
- Mix in together the pasta with the chicken so the pasta gets the taste of the wine, and mixes with the alfredo sauce.
