Creamy Moscato Dill Chicken Pasta

I’m typically not a fan of sweet wines.

I prefer dry wines, with incredible depth and complexity.

That’s not to say Moscato cannot possess layers of interest – I just have a hard time finding them among the saccharine sweet purpose of the wine.

Yet, I have grown to appreciate all varietals of wine and was absolutely flattered and stunned when my sweet sister-in-law gifted me a bottle of her own homemade Moscato.

I give her all the kudos – wine-making in Colorado is tough cookies. TOUGH.

I still wonder where she sourced the grapes, and wish she’d been able to age and oak the batch but feel as though she did a great job.

 

After enjoying a glass of the superb gift, I used the rest to make a batch of Creamy Moscato Dill Chicken Pasta.

THIS has all the goodies of sweet Moscato, luscious cream, savory salt and pepper in the “sauce,” as well as dreamy pasta and hearty chicken with refreshing dill and a hint of lemon. 

 

“Sauce” appears in quotes, as the pasta and chicken were simmered IN the sauce – thus, rather than sauce, what shall we call this cooking medium? Simmer broth? Simmer sauce? Dreamy dregs?

 

Enjoy.

 

Creamy Moscato Dill Chicken Pasta 

12 oz. Moscato wine
8 oz. dried spaghetti
2 boneless, skinless chicken breasts
2 Tbs. salted butter
1/2 cup heavy cream
sea salt and pepper
juice and zest of 1 fresh lemon
3 Tbs. fresh dill, minced

 

In a large pot, bring the water to a boil.

Add the pasta (and perhaps a little bit of water). Bring the pot to a boil, once again, and then reduce to a simmer.

Add the chicken breasts, seasoning well with salt and pepper.

Cover, and simmer for 5-10 minutes, flipping the chicken breasts every so often in order to cook evenly.

 

As the pasta begins to soften, add the butter and cream.

 
Continue to simmer until most of the liquid has been absorbed.

 

Remove from heat and let sit for 3-5 minutes.

 

Add the lemon juice and zest.

 

Serve in bowls, topping with additional sea salt and pepper and fresh dill.