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Am I the only one who struggles with the menu during summer time? I am always so inspired by the bright colors of the in-season produce and the crisp taste of a chilled wine at a BBQ, but the thought of cooking when it is already 100 degrees outside doesn’t usually get my juices flowing. Casualty of California living I suppose. This bright Grilled Chicken Scampi paired with this citrusy Pinot Grigio throws that out the window.
Amy’s Wine Pick : Provenza Vineyards Pinot Grigio Delle Venezie 2016
Laura’s Food Pick : Grilled Chicken Scampi
Bright, light, and easy to enjoy, this Pinot Grigio comes to us from the winegrowing region around Venice. The cooler climate there brings us wines with higher levels of acid and BRIGHT flavors! Best when served chilled, you’ll want to make sure you have the right accessories on hand to keep it from overheating during the summer months. This Corkcicle Wine Chiller is a great addition if you will have the bottle out while hosting, and these chilled wine glasses are a perfect option if you plan to enjoy some poolside.
The refreshing acidity of this Pinot Grigio is a perfect compliment to dishes that have a bit of “zing” themselves! This chicken scampi fits that bill, along with bringing in some of the best tastes of summer with the bright asparagus and rich sun-dried tomatoes.
While this dish brings the tastes of summer to the forefront, it does not bring much work to the kitchen (lazy mamas rejoice!). In addition to the easy prep and assembly, you can choose to grill the chicken inside or outside on the grill. We also love topping it with some fresh grated parmesan. I mean everything is better when finished with parm, right?
My four year old is OFFICIALLY in the picky eating stage, so he picked around the red and green stuff (of course). But, this pasta still got high marks from him. And, as usual, the wine got high marks from mom!
Do you have a go-to summertime food & wine pairing? Share it with us in the comments!
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Recipe : Grilled Chicken Scampi
Courtesy of Wildtree
Prep Time: 5 mins
Cook Time: 25 mins
8 ounces whole wheat spaghetti
3 tablespoons Roasted Garlic Grapeseed Oil
1 bunch asparagus ends trimmed cut into 1-inch pieces
1/2 cup sun-dried tomatoes
2 1/2tablespoons Scampi Blend
4 (4 ounce) boneless skinless chicken breasts
1/4 cup shredded Parmesan cheese
Prepare pasta according to package directions.
Heat 2 tablespoons Roasted Garlic Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Add asparagus, sun-dried tomatoes, and 1 tablespoon Scampi Blend. Sauté for about 7 minutes or until asparagus is tender.
Add cooked pasta, 1 tablespoon Scampi Blend, and remaining 1 tablespoon Roasted Garlic Grapeseed Oil; toss to combine. Cover to keep warm.
Season chicken with remaining ½ tablespoon Scampi Blend. Heat grill or grill pan over medium heat. Clean and grease the grill grates. Grill chicken for about 5 minutes on each side or until cooked through: 165°F.
Slice chicken. Serve over pasta with Parmesan cheese.