Smoked Chicken Fusilli

A bowl of smoked chicken fusilli arrives warm and quietly inviting, the pasta catching bits of tender, gently smoky meat in its curls. Nothing showy—just a simple, satisfying dish that lingers pleasantly, especially with a glass of something agreeable.

Ingredients

• Fusilli Pasta  ·  1 pound 
• Prepared Smoked Chicken, pulled  ·  2 cups 
• Heavy Cream  ·  3 cups 
• White Wine  ·  1 cup 
• Parmesan Cheese, grated  ·  1/2 cup 
• Williamson Wines Extra Virgin Olive Oil  ·  2 tablespoons 
• Butter  ·  2 tablespoons 
• Garlic, minced  ·  4 cloves 
• Herbie's Za'atar Seasoning  ·  2 tablespoons 
• Herbie's Freeze-Dried chives or fresh chives  ·  1 tablespoon 
• Fresh Basil Leaves, finely chopped  ·  1/4 cup 
• Salt & Pepper, to taste  ·   

Instructions

Start by cooking the pasta: Bring a large pot of salted water to a boil. Cook the fusilli until al dente. Drain, reserving about ½ cup of the pasta water, and set aside.

In a large skillet or sauté pan, melt the butter with the Williamson Wines Extra Virgin Olive Oil, over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it brown.

Add the smoked chicken and coat it with the garlic butter in the pan. Deglaze the pan with white wine, season with salt and pepper then add the heavy cream into the skillet. Bring to a gentle simmer add Herbie's Freeze-Dried Chives, Herbie's Za'atar Seasoning and reduce by half. Stir in the Parmesan cheese until the sauce is smooth and slightly thickened.

Add the cooked fusilli to the skillet. Toss thoroughly to coat each spiral in the cream sauce. If the sauce is too thick for room-temperature service, add a splash of the reserved pasta water to loosen it.

Before you serve it, remove the skillet from the heat and tear the fresh basil into the pasta and give it one more stir.

Transfer to a serving bowl or individual plates and enjoy!