Skip to main content

White Wine Cheddar Sauce - and Tortellini!

While purusing Katie's blog for ideas I stumbled across this dish and thought the sauce sounded amazing. I adapted the sauce a little for what I was making and to suit mine and Rob's tastes (aka simple)...


White Wine Cheddar Sauce
Adapted from Good Things Catered (Ziti with Chicken and Broccoli in a White Wine Cheddar Sauce

Ingredients
3 Tbsp butter
1/2 cup roasted garlic paste (made by roasting garlic in oven and squeezing garlic out of skin)
3 Tbsp all-purpose flour
1/2 c. dry vermouth or dry white wine
3 oz. aged reserve cheddar (preferably white), grated (about 1 1/2 c.)
(I added Cayenne Pepper for a little heat)

Directions
-Melt butter in large nonstick skillet over medium heat.
-When just coming to foaming, add garlic paste and cook until fragrant (about 1 min)
-Add flour and cook until beginning to turn golden (about 2 min.)
-Add vermouth and cook until evaporated (about 1 min).
-Stir broth into pan and simmer sauce until slightly thickened (about 2 min).
-Add cheddar and stir constantly while returning to a boil.
(-Add Cayenne Pepper and stir until incorporated)


To make a meal of the sauce with what I had on hand I did this...

Tortellini with Chicken and White Wine Cheddar Sauce
Source: myself with Sauce adapted from Good Things Catered

Ingredients
16 oz. Frozen tortellini
2 cups diced, cooked chicken
4 slices cooked bacon, roughly crumbled
3 Tbsp butter1/2 cup roasted garlic paste (made by roasting garlic in oven and squeezing garlic out of skin)3 Tbsp all-purpose flour1/2 c. dry vermouth or dry white wine3 oz. White cheddar Cheese, grated (about 1 1/2 c.)
1 oz. Parmesan Cheese, gratedCayenne Pepper for a little heat

Directions
-Cook frozen tortellini as directed on packaging
-Meanwhile, melt butter in large nonstick skillet over medium heat. -When just coming to foaming, add garlic paste and cook until fragrant (about 1 min)-Add flour and cook until beginning to turn golden (about 2 min.)-Add vermouth and cook until evaporated (about 1 min).-Stir broth into pan and simmer sauce until slightly thickened (about 2 min).-Add cheddar and stir constantly while returning to a boil.
-Add Cayenne Pepper and stir until incorporated-Add and toss together cooked and drained Tortellini, cooked chicken and crumbled bacon
Labels:

Comments

  1. What's Cookin ChicagoDecember 2, 2008 at 9:30 AM

    This looks delicious and I love how well cheddar works with wine!

    ReplyDelete
  2. ColleenDecember 2, 2008 at 11:18 AM

    Oooh what a great variation! Looks delicious.

    ReplyDelete
  3. AnonymousDecember 3, 2008 at 7:26 AM

    WHOA! Chicken+ bacon+ pasta!?!?! What a winning combo! I love that idea!

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully
Post a Comment
Read more

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it
Post a Comment
Read more

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get
4 comments
Read more