Basil Chicken with Pasta Salad

Stock image

From Brys Estate Vineyard and Winery

1/2 cup water
1/2 cup Chardonnay
1/4 teaspoon dried whole basil
6 black peppercorns
1 bay leaf
1 clove garlic, halved
1/2 pound boneless, skinless chicken breasts
2 tablespoons light mayonnaise
2 tablespoons light sour cream
1 tablespoon red wine vinegar
1 tablespoon olive oil
1/2 teaspoon spicy brown mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup cooked corkscrew pasta
1 cup grape or cherry tomato halves
1/4 cup thinly sliced green onions
Red leaf or Bibb lettuce leaves

Combine first 6 ingredients in a large saucepan; bring to a boil. Add chicken; cover, reduce heat and simmer for 13 minutes or until chicken is done. Remove chicken from saucepan, set aside. Strain cooking liquid, reserving 2 tablespoons liquid. Discard solids.Chop chicken; set aside.

Combine reserved cooking liquid, mayonnaise, and next 6 ingredients in a large bowl; stir well. Add chicken, pasta, and next 2 ingredients; toss gently to coat. Serve at room temperature or chilled on lettuce lined salad plates. (If you prefer more dressing, double the dressing recipe.)

To simplify:
Poaching the chicken in water, wine and seasonings keeps the chicken moist and imparts a wonderful flavor (and aroma). But you can bypass the poaching by simply substituting 6 ounces of cooked chicken for the first 7 ingredients. Make dressing ahead for flavors to mingle – can add the reserved cooking liquid later and blend in.

Wine Recommendation
We recommend Brys Estate Naked Chardonnay

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