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Spaghetti with chicken in white wine parmesan sauce

Sometimes I want pasta but I don't want a tomato sauce. When creating this recipe, I figured white wine would be lovely with mushrooms and chicken, and I had some fresh snow peas from the garden. The result was this light and summery pasta dish in a delicate white wine parmesan sauce.

Here's how I made it:

3/4 lb dry spaghetti (4 servings)
1 1/2 cups snow peas
2 tbsp butter
1/2 cup onion, finely chopped
2 garlic cloves, minced
1 1/2 cups mushrooms, sliced
1 cup dry white wine
1 cup grated parmesan cheese
1 cooked chicken breast, sliced

I cooked the spaghetti in a large pot of salted boiling water for 10 minutes, adding the snow peas in the last couple minutes, then drained it and returned it to the pot. In the meantime, I melted the butter over medium heat in a large skillet and cooked the onion, garlic, and mushrooms for about five minutes. The wine and chicken were added next and allowed to simmer for a couple minutes. To finish the sauce, I removed it from the heat and stirred in the parmesan. The sauce was poured over the spaghetti and peas and tossed to coat.

The wine in this dish could easily be substituted with 1 cup of chicken stock and a squeeze of lemon juice. But Mr. Feedbag and I didn't share this with kiddies, so I gave it lots of wine!

How do you like to use wine in cooking? Do you have some favourite wines? Are you making any light and summery pasta dishes?