CHAMPAGNE CHICKEN CASSEROLE

Champagne Chicken Casserole image

Provided by Rose Mary Mogan

Time 1h5m

Number Of Ingredients 18

6 boneless, skinless chicken breast
1 bunch green onions, chopped
1 large spanish onion chopped
3-4 clove garlic, minced
1 large red bell pepper, chopped
1 large green bell pepper, chopped
2 jalapeno peppers, seeded & chopped
8 oz sliced mushrooms, canned or fresh
1/2-2/3 c all purpose flour
1 tsp kosher salt
1 tsp black pepper
2 tsp garlic powder
3 Tbsp olive oil
3 Tbsp butter
1 1/2 c champagne or white wine
2 c heavy whipping cream
1 lb barilla pasta of your choice, cooked according to directions
1 c freshly grated parmesan/reggiano cheese

Steps:

1. Mix flour with salt, pepper, and garlic powder in a large recloseable bag. Heat 2 Tablespoons each of oil and butter in a large skillet,(I like to use cast iron) Add chicken breast to bag 1 to 2 pieces at a time, and shake to coat on all sides.
2. Add chicken pieces to skillet when oil is hot,& brown on each side about 5 minutes per side. Remove from skillet and add remaining chicken, and additional oil and butter if needed, and brown on both sides, then remove from skillet to a large platter. Then add chopped veggies, and saute till transparent, then remove from skillet to another dish. Add chicken breast back into skillet. TURN FIRE OFF, AND ADD WINE,[to prevent starting a fire from the fumes of the wine] THEN TURN HEAT BACK ON.
3. Cook chicken about 15 minutes or so, or until chicken is done.REMOVE CHICKEN PIECES. Then add the whipping cream and the sauteed veggies, & whisk with wire whisk till mixture starts to become thickened. When thickened, add mixture to cooked pasta, stir to mix, add freshly shredded parmesan cheese, and stir till cheese melts.
4. Add pasta to a large platter, and arrange chicken pieces to platter and serve while still hot. Garnish with additional peppers or chopped parsley if desired.