Rustic and hearty with bright sundried tomatoes, this is one dish that can be a little tricky to pair with wine. The creamy/tomato base can pose a bit of a challenge. It is a dish that will require a bright, medium bodied wine with juicy acidity to not only match the bright flavours of the tomatoes, but cut through the creamy richness.
For us this dish goes beautifully with bright, fruity and acidic Barbera D’Alba or Barbera D’Asti from Northern Italy!
Try it with Vietti Barbera d’Asti Tre Vigne and enjoy a little escape from the comfort of your own kitchen! With a rich nose and palate of sour cherries, and a hit of baking spices, and light oak, it is a wine with enough balanced earthiness and acidity to compliment the dark meat in this easy pasta dish.
Ingredients
- 6 bone in skinless chicken thighs
- ¼ cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 Tablespoon olive oil
- 2 cups chicken stock
- ½ cup sun dried tomatoes in olive oil
- 2 Tablespoons fresh chopped basil
- 1 cup heavy cream
- 2/3 Cup Freshly grated Parmesean Cheese
- 1 Package Broad Egg Noodles
Instructions
Heat large skillet over medium high heat. Add olive oil.
Combine flour, salt, and pepper. Dredge chicken pieces in flour mixture and place in skillet.
Brown chicken on each side for approximately 2 minutes and place on the bottom of slow cooker.
Add chicken stock, sun dried tomatoes and 1/2 of the basil to the slow cooker.
Cook on LOW for about 4 hours or until chicken is cooked through completely and begins to fall off of the bone. Remove bones from thighs and discard them.
Add heavy cream and 1/2 Cup of Parmesean cheese. Shred chicken in into the sauce with 2 forks.
Meanwhile – in a large pot cook pasta according to package instructions. Strain and add mix noodles with creamy chicken mixture.
Garnish with additional basil and parmesean cheese!
Cheers!
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