Kim's Chicken Alfredo
Kim's Chicken Alfredo might be just the Mediterranean recipe you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 682 calories, 35g of protein, and 15g of fat each. From preparation to the plate, this recipe takes about 30 minutes. It works well as a rather inexpensive main course. A mixture of parmesan cheese, peas, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
In large skillet, over medium-high heat, heat olive oil and saute garlic for 2 minutes.
Add chicken, pepper and Italian seasoning, and cook, stirring occasionally, until chicken is no longer pink.
In medium bowl, stir together onion soup mix, cream of mushroom soup, milk and water.
Add peas and Parmesan to chicken, bring to a boil, then reduce heat and simmer 15 minutes, stirring occasionally.
While sauce is simmering, bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce to serve.
Recommended wine: Chianti, Trebbiano, Verdicchio
Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castellani Chianti Annata. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 14 dollars per bottle.
![Castellani Chianti Annata]()
Castellani Chianti Annata
Bright ruby red colored. The nose is intense and fruity with a violet fragrance and a slight hint of cherries and red currant. The palate is dry and balanced, lightly tannic which turns into velvety softness.Pairs well with delicious pastas to spicy pasta dishes. Ideal with roasts, steaks, and grilled veal.Blend: 90% Sangiovese, 10% Ciliegiolo