Chicken and pasta with white wine and Edam cheese

Chicken and pasta with white wine and Edam cheese

I wanted to make chicken parmigiana (a chicken and pasta dish with Parmesan cheese) but couldn’t find some decent Parmesan cheese in the supermarket. What I found was Edam cheese (quezo de bola to Filipinos). I’m not really a fan of Edam cheese but, when melted, it tastes good. I used the gluten-free pasta from the previous entry to make this dish.

Ingredients

  • 200 to 250 g. of pasta, cooked according to package directions (I used the rice and corn pasta shown in the previous entry but you can use any pasta)
    4 large chicken thighs (use breast if you prefer white meat)
    salt and pepper
    2 tbsps. of flour
    4 tbsps. of olive oil (doesn’t have to be extra virgin)
    4 cloves of garlic, peeled and chopped
    1 large onion, peeled and chopped
    white wine, about a cup
    about 2 cups of diced tomatoes (I used canned diced tomatoes as I didn’t have enough fresh tomatoes)
    1/2 tsp. of dried oregano (twice as much if using fresh)
    more salt and pepper
    about 1 tbsp. of sugar
    100 g. of Edam cheese, grated (you can try some other kind of cheese but, of course, every cheese variety tastes different)
    about 12 sweet basil leaves, finely sliced (optional but recommended)

Instructions

  1. Heat about four tablespoons of olive oil.

    Chicken and pasta with white wine and Edam cheese

    Sprinkle the chicken thighs with salt and pepper then dredge in flour. Fry in the hot oil until lightly browned on all sides. With tongs or a slotted spoon, transfer the chicken to a plate.

    In the remaining oil, add the garlic and onion. Cook, stirring often, until they start to soften.

    Pour in about a cup of white wine. Boil the mixture — uncovered — until the white wine is reduced to half.

    Chicken and pasta with white wine and Edam cheese

    Add the diced tomatoes and all the juice.

    Add the oregano, salt, pepper and some sugar. Don’t worry about the balance of flavors at this point because you will adjust all of that later.

    Chicken and pasta with white wine and Edam cheese

    Return the chicken to the pot and stir lightly. Boil over medium heat, uncovered, until the sauce is thick and the chicken is cooked through, about 15 to 20 minutes.

    When the sauce is done, taste and adjust the seasonings. Then, scoop out the chicken and transfer to a plate. Add the cooked pasta to the sauce and toss well.

    Chicken and pasta with white wine and Edam cheese

    Divide the pasta among individual pasta bowls. Top each with a chicken thigh. Smother with grated cheese.

    Melt and lightly scorch the cheese either by 1) putting the dish under a very hot broiler (make sure you’re using heat proof bowls) or 2) using a kitchen torch. Trust me, browning the cheese makes a lot of difference both in texture and in taste.

    Chicken and pasta with white wine and Edam cheese

    Finally, sprinkle some finely sliced sweet basil leaves, if using. Serve hot.

Cooking time (duration): 40 minutes

Number of servings (yield): 4

  • alice

    I cooked the chicken with caramel sauce yesterday. My kids love it! They said it’s better that terriyaki boy. Now he’s asking me to cook it but with yakimeshi rice. Do you have a recipe of this? I will appreciate if you can publish it soon. Thanks so much.

    • http://www.homecookingrocks.com Connie

      Yakimeshi is fried rice and there are sooooo many varieties!

  • Charlotte

    Can I omit the white wine?

    • http://homecookingrocks.com Connie

      But that’s what give the sauce its full bodied flavor!

      • Charlotte

        I made this today :) and used chicken broth instead of wine, it`s soooo yummy! I refrain from using wine in my cooking as of now since I have two toddlers :) but i will make another this Sunday without omitting the wine, I`m sure my hubby will love it! Thanks for this great recipe! I will surely try more of your great dishes! `til then…

        • http://homecookingrocks.com Connie

          Charlotte, the alcohol in the wine evaporates totally during cooking.

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  • Belle

    Hi miss connie. So far I have made pasta using your recipes and they turned out great. However, I notice that my sauces are consistently thick (malapot). When the dish has cooled, all the sauce sticks to the pasta. It looks like pasta salad instead, looks very dry. Do you have any suggestion on how to make it “saucier”? I’m not sure what I am doing wrong. It’s not the quantity of the sauce because even if I put more sauce, it still thickens up. Thank you so much!

    • http://casaveneracion.com/ Connie Veneracion

      The sauce is supposed to stick to the pasta unless you’re making a soup version…??