Our recently released 2021 Benchmark Series Reserve Sauvignon Blanc was just honoured with a Double Gold at the Pacific Rim International Wine Competition. It has very limited availability, however if you’re one of the lucky club members who has a bottle, try this delicious spring dish…
A simple meal that you can whip up in just 35 minutes, this recipe is a light version of a penne “alfredo” that is just as tasty without the heavy butter and cream. Asparagus can be a challenge to enjoy with wine and our clubSEVEN Reserve Sauvignon Blanc works remarkably well. The wine’s citrus nature is like each sip providing a squeeze of lemon on your food. This vintage is bright and aromatic with vibrant aromas of passion fruit, honey, and boxwood. The palate follows through with gooseberry and citrus flavours, accented by a subtle toasted oak.
Asparagus and Penne Chicken
INGREDIENTS:
1 (16 ounce) package dried penne pasta
5 tbsp olive oil, divided
2 skinless, boneless chicken breast halves, cubed
salt and pepper to taste
garlic powder to taste
½ cup low-sodium chicken broth
1 bunch asparagus, trimmed, cut diagonal, 1 in. pieces
1 clove garlic, thinly sliced
¼ cup Parmesan cheese
DIRECTIONS:
Bring large pot of lightly salted water to boil. Add pasta, cook until al dente. Drain, set aside. Warm 3 tbsp olive oil in large skillet over medium-high heat. Stir in chicken, season with salt, pepper, & garlic powder. Cook until chicken is browned, about 5 min. Remove chicken to paper towels. Pour broth in skillet. Stir in asparagus, garlic, salt & pepper. Cover, steam until asparagus is just tender, 5-10 min. Return chicken to skillet, warm. Stir chicken mixture into pasta, mix well. Let sit about 5 min. Drizzle with 2 tbsp olive oil, stir again, then sprinkle with cheese.
