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Recipe of the Day, 9/6/15

Christopher McFarland
 
September 6, 2015 | Christopher McFarland

Recipe of the Day, 9/6/15

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Labor Day marks the end of summer, and for many of us, that means that kids and teachers are headed back to school. Too often, school nights can seem a maelstrom of catching up, calming down, and getting things done, and simple tasks like cooking for the family can often seem incredibly daunting, especially when dealing with the demanding and unsophisticated palate of the average child. To help out, our recipe team at Von Holt Wines has chosen a meal simple and delicious enough to satisfy the fickle tongues of your kids, yet complex enough to put a smile on your face as well, especially when paired with our 2013 Heintz Family Vineyard Chardonnay, which was just awarded 92 points by Wine Enthusiast.

Mexican-Style Chicken and Rotelle with Von Holt Wines' 2013 Heintz Family Vineyard Chardonnay

Serves 4

INGREDIENTS​

  • 12 oz. rotelle (also called ruote or wagon wheels, depending on brand)
  • 3 Tbsp. canola oil
  • 1 lb. boneless, skinless chicken thighs, diced into rough 1" cubes
  • salt
  • black pepper
  • red onion, chopped into 1/4" dice
  • 1 clove garlic, minced
  • 28-oz can diced tomatoes, drained
  • 1 large chipotle pepper in adobo sauce (from can), seeded and minced, plus 2 tsp. adobo sauce
  • 1/2 c. frozen corn
  • 2 Tbsp. extra-virgin olive oil
  • 1/4 lb grated queso blanco or Mozzarella cheese (you'll want 1 1/3 c. of the grated cheese)
  • 1/4 c. coarsely chopped cilantro leaves

Bring a large pot of salted water to boil. Add the rotelle, and follow the directions on package to cook until al dente. Drain the rotelle.

While you're preparing the noodles, heat up the canola oil in a large, deep skillet (you'll be adding the noodles in towards the end, so use a big enough skillet to accomodate tossing the noodles in the sauce) over medium-high heat. Season the diced chicken with salt and pepper, and cook until it is lightly browning, approximately 4 minutes. Add the onion and garlic and cook until the onion has softened and the chicken has fully cooked through, likely 4 minutes more. Add the tomatoes, chipotle pepper, and reserved 2 tsp. adobo sauce, and cook 2 minutes more. Add the corn, season the mixture with salt and pepper and cook just a minute more for the corn to heat through.

Add the rotelle and the 2 Tbsp. olive oil to the sauce and toss to coat. Turn off the heat, add a cup of the grated cheese, and toss again. Finally, transfer the pasta to bowls, top with the remaining grated cheese and chopped cilantro, and serve.

Open a bottle of Von Holt Wines' 2013 Heintz Family Vineyard Chardonnay and enjoy the fruits of your labor with the fruits of ours.

Cin cin!

Your friends at Von Holt Wines

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