White Wine Pasta

• ¾ cup Holland House Cooking Wine
• 2 tbsps extra virgin olive oil
• 1lb. dried fettuccine
• 3 chicken thighs, boneless, skinless, chopped in bite-size pieces
• 1 – 14oz can of artichoke hearts, drained (about 1lb.), cut into 1” chunks
• 1lb. asparagus, chopped
• 1oz dried mushrooms, I used a mix of chanterelle and porcini
• 2 garlic cloves, finely diced
• 1 carrot. Chopped
• 1 tbsp dried tarragon leaves
• ¼ cup cotija cheese
• 1 cup chicken broth
• salt and pepper to taste

1. Soak dried mushrooms in Holland House Cooking wine for 1 hour.
2. Heat the oil in a large skillet over medium-high heat. Add the garlic, asparagus and carrots and cook, stirring frequently, until soft, about 8 minutes.
3. Season the chicken with salt and pepper and add it to the vegetable mixture. Cook, stirring occasionally, until chicken is lightly browned, about 6 minutes. Add Holland House Cooking wine and mushrooms and cook, stirring constantly, until liquid has evaporated, about 1 minute.
4. Add artichokes and chicken broth along with 2 tbsp. tarragon. Bring broth to a boil and reduce heat to medium-low. Cover and simmer until chicken and artichokes are very tender and the broth has reduced by half, about 20 minutes. Season with salt and pepper and set aside.