Creamy White Wine and Garlic Penne with Pulled Chicken

Creamy Wine and Garlic Penne with Pulled Chicken
Creamy Wine and Garlic Penne with Pulled Chicken

Creamy White Wine and Garlic Pene with Pulled Chicken

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Serves: 2 Prep Time: Cooking Time:


  • For the Chicken:
  • 1 small white onion
  • 2 chicken breasts, skinless and boneless
  • 2 tsp marjoram
  • 2 tbsp basil paste
  • 1/2 cup white wine
  • 1/2 cup water
  • For the Pasta:
  • 1-2 cups penne
  • 2 tbsp olive oil
  • 1/2 cup red onion, sliced thinly
  • 1/3 cup red wine vinegar
  • 3 cloves garlic
  • 1 1/2 cup cherry tomatoes, halved
  • 3 cups spinach, washed thoroughly and leave in colander
  • 1/2 cup white wine
  • 1/2 of a lemon, juiced
  • 2 tbsp goat cheese
  • S+P to taste


For the Chicken

  1. Cut white onion into wedges and place in a slow cooker; put the chicken breast on top of the onions.
  2. Rub 1 tbsp of the basil paste on the chicken, add marjoram and season with salt pepper.
  3. Pour over the water and wine; set slow cooker to low for about 4 hours.
  4. When tender, take chicken out of the slow cooker and pull; place in a bowl and add remaining 1 tbsp of basil paste.

For the Pasta

  1. Place sliced red onion in a small bowl and cover with the red wine vinegar, set aside.
  2. Bring salted water to a boil in a medium sized pot, add pasta. .
  3. While pasta is cooking; in a large saute pan on low/medium heat add olive oil, tomatoes, garlic, lemon juice, white wine, and 1/4 cup of water from the pasta.
  4. Once pasta is al dente, drain in colander with the spinach.
  5. Mix goat cheese into saute pan; add pasta, spinach, chicken and onions (removed from the vinegar). Stir to completely coat all the noodles and serve.


When putting wine in your food, don’t opt for the cheapest option. The flavour of the wine will show up in your food, and you’ll have the remainder in your glass for dinner! For this recipe I chose a very aromatic Viognier from Lang Vineyards in Naramata, BC.


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