I was on vacation for a week and then the very next weekend I went back to Michigan AGAIN for a friend’s pool party/pig roast (for which I made some AMAZING no-bake cookies, recipe to come soon!) the very next weekend. That was a lot of time away from home. And it also meant I hadn’t gone grocery shopping in over 2 weeks. I can be perfectly happy with my boxed mac and cheese.. but shamefully, I was even out of that. It was time to go cupboard diving.
I know you’ve all done it. You search the very depths of your cupboards hoping something strikes you as good enough to eat. Luckily, I found some great stuff waaaaaay in the back of my freezer! I had some pre-cooked Tyson chicken pieces and some frozen green beans. I also had some mushrooms and spaghetti and YES, a bottle of white wine from my recent Traverse City trip!
I’ve made a white wine, mushroom sauce before, but it was a cream based sauce. This time, since I was out of milk, I just did a straight up white wine sauce and used corn starch to thicken it, instead of cream.
Ingredients:
2 Tbsp. olive oil
1 cup pre-cooked, frozen chicken
1 bag of steam-in-the-microwave green beans
2 cups mushrooms
2 Tbsp. butter
1/2 cup semi-dry to dry white wine
1 cup chicken stock
1 Tbsp. corn starch
Red chili flakes
Boil water for pasta (I would get it boiling, but not add the pasta until step 4 or 5 of this recipe so it finishes around the same time as the sauce).
Add 2 Tbsp. olive oil, chicken and mushrooms to a skillet, cook until chicken is heated thoroughly and mushrooms are brown (8-10 minutes).
Add green beans and chopped garlic with the 3 Tbsp. of butter.
Once butter has melted and the green beans have started to thaw, add the wine and simmer on medium-high until it has almost evaporated (5 minutes).
Add chicken stock and continue simmering on medium high until it has reduced again by about half (5-7 minutes).
In a small glass or bowl, add 1 Tbsp. water and 1 Tbsp. corn starch, stir until the corn starch has dissolved. Add to skillet and stir until sauce has thickened.
Combine sauce and pasta, top with red chili flakes and serve with a huge glass of the wine leftover!
Feel free to drink a glass… or several, while you cook! What else are you going to do with the rest of that wine anyway?
