Need help with pasta sauce please

Queenofshopping

Don't know if anyone remembers but last year M***sons used to sell a fresh White Wine Sauce (found in the chiller next to the Neopolitan pasta sauce) but they no longer stock it

So I was just wondering if anyone has a recipe I could use for my chicken pasta as it was a firm favourite with my lot! I basically just used to brown the chicken and some chopped onion, cook some penne pasta and then combine all with the pot of white wine sauce, add mozzarella cheese and pop in the oven till golden. It really was delish!!

Thanks in advance

Billie-jo

For a simple white wine sauce I would thinly chop up an onion and a clove of garlic and sweat it off then add some chicken stock or a stock cube and water, some white wine. Let it simmer and reduce slightly for about 10 mins then add some cream & season is reqd. Add cooked pasta and chicken or whatever you are using and serve.


For pasta I often use a condensed mushroom soup that is added to some cooked mushrooms, celery, bacon, sausage, chicken whatever you have then add in the cooked pasta. If you don't have condensed soup then an ordinary soup would do but thicken it a little with cornflour.
Another way is to make the 'soup' yourself again using mushrooms, onions maybe some chopped celery if any in then when cooked add some milk or milk & cream and thicken with corn flour as desired.
HTH

CCP

My way of doing white wine sauce with chicken is to brown the chicken with chopped onion, then stir in a heaped tbsp or so of flour (this is for one to two portions so you might find you need more). I then add a generous splosh of white wine, let it bubble for a minute or so, then add milk, seasoning and some dried herbs of some variety. Reduce to a simmer and keep stirring (it tends to stick if you don't) until thick.

I usually just serve this with pasta, but it should work as a pasta bake too.

Enjoy!


PS - apologies for the lack of measurements - I've never got the hang of measuring things and favour the 'throw it in the pan' method.

Queenofshopping

Thank you ladies, just what I was looking for :j

Nada666

The secret with a wine sauce is to glug enough of the raw ingredient as you go along so that your faculties at tasting time are unfussy.

(Although technically this is not a money-saving tip since it involves maximising rather than optimising the quantity of alcohol used.)

suki1964

Fry up onions, mushrooms garlic etc in a frying pan till soft and not coloured. Add wine. Heat and burn off. Add cream and reduce down. Flavour as required

If you can't get it reduced quick enough add a small amount of a slurry of corn flour or a rou! of butter and flour.

kboss2010

Dice onions, grate carrot and add tinned tomatoes and maybe some veg stock to eke it out.

Personally I wouldn't buy jars of sauces they're a waste of money.

daisiegg

kboss2010 wrote: »

Dice onions, grate carrot and add tinned tomatoes and maybe some veg stock to eke it out.

Personally I wouldn't buy jars of sauces they're a waste of money.

I don't think the OP was taking about a tomato sauce...