I had a taste for chicken this weekend. I thought about making firery chicken, cajun chicken or jerk chicken. But since it rained and I thought it would stay cool for awhile I wanted something to stick to my ribs. So I decided to use a bottle of Chardonnay that I had purchased a couple of weeks ago. I decided to make a Chardonnay reduction which I though would go well with the shrimp that I wanted to add to this dish. I was in a mood for cooking so it didn’t matter that I would be in the kitchen for a while preparing the meal. I wanted roasted vegetables to be the base for flavoring the wine. So I roasted some a red onion, two red bell peppers and a head of garlic. Once they were roasted I added them to a saucepan with one tablespoon of olive oil and cooked them about 1 minute. I kept out 1/2 red pepper so that I could add them diced to the meal for color. I then added the wine and reduceit by 1/2. I then blended this mixture until it was very smooth and then I strained it. I added it back to the saucepan and then added my stock and reduced it by 1/2. Finally I added my cream and reduced it by 1/2. I removed it from the heat and added my parmesan cheese. I added the chicken that I cooked earlier and plated it with diced red peppers and parsley .It turned out very good. However, this dish is rich and since I am trying to control the total fat, saturated fat and cholesterol this dish actually makes 12 servings. You may increase the noodles, vegetables and chicken by half if you want a more filling meal; however, I would not increase the cream as this will add considerably to you fat content. Lemon, Parmesan Parsley Chicken can be found on my Nutrition Page.
Like how you roasted the veg to boost flavor of the sauce. Also the shrimp was a nice addition.