/ / / Tuscan Broccoli in White Wine Sauce with Italian Chicken Wraps

Tuscan Broccoli in White Wine Sauce with Italian Chicken Wraps

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Tuscan Broccoli in White Wine Sauce with Italian Chicken Wraps

I spent a lot of time, money and energy on entering recipes into the first category, Doable Dinners,  of the 2013 Pillsbury Bake-Off Contest…now I’m not whining sour grapes, but I was really surprised that not one of the six I entered made it to the semi-finals…such is the life of a contest junkie who spins wheels hoping to hit pay dirt in a contest~~sometimes you do, most of the time you don’t!

What I did get from this time, energy and money spent though are some fabulous recipes…they can be done in 30 minutes or less, and they have 7 ingredients…so, for all those busy families out there, here’s a great one-skillet dish that eats like a gourmet meal!  Add a salad,  I suggest caprese, you’re totally ready to chow down!

Tuscan Broccoli in White Wine Sauce with Italian Chicken Wraps

Preheat oven to 350

Serves: 6+

What you need:

1 package Pillsbury Crescent rolls

2 packages Green Giant Tuscan Broccoli

2 cans Cream of Chicken with Mushroom Soup (or cream of chicken only)

1 ½ cups chardonnay

1 rotisserie chicken, meat removed (yielding about 3+ cups of shredded chicken meat), and carcass placed in pot with 3 cups water to simmer for broth

3 teaspoons Italian seasoning

3 cups grated Pecorino (can substitute parmesan or asiago or blend) cheese

Tuscan Broccoli in White Wine Sauce with Italian Chicken Wraps

What you do:

Take meat off rotisserie chicken (appx. 3+ cups of shredded meat) Put in a bowl. Add 2 teaspoons of Italian seasoning and ½ cup of cheese to the shredded chicken meat.  Blend and coat well.   Put carcass in a large pot over medium high heat with 4 cups of water. Cook 20 minutes to get a rich broth.

SAUCE PREP:  Using a large (about 13” diameter/3” deep) skillet over medium heat, empty both cans of soup.  Add the chardonnay, 1 ½ teaspoons black pepper, ½ teaspoon salt, 1 teaspoon Italian seasoning and 1 ½ cups cheese.  Blend together, stir occasionally and cook about 15 minutes into a creamy sauce.  Add 3 cups of the chicken broth and blend.  Scatter all around the 2 packages of Tuscan broccoli, toss and coat with sauce.  Turn off heat. Set aside.

CHICKEN WRAP PREP: Take a ‘handful’ (about 1/3 cup+) of the seasoned chicken & place at wide end of crescent triangle.  Begin rolling to the pointed end.  Continue with all crescent dough triangles.  If there is chicken remaining, toss into the broccoli/sauce and blend.

BAKING:  Place rolled chicken-filled crescent wraps in a circle atop the broccoli/sauce leaving equal amounts of space between each.  Coat the inside of the lid with cooking spray.  Cover skillet.  Bake in a preheated 350 oven 45-50 minutes.  Check after about 25 minutes to add more chicken broth if needed. Remove the lid with 7 minutes remaining; sprinkle the wraps some of the remaining cheese.  Finish cooking.   Remove, let rest about 5 minutes and serve.  Use the remaining grated cheese for garnish when serving.

Tuscan Broccoli in White Wine Sauce with Italian Chicken Wraps

©Alice D’Antoni Phillips  Ally’s Kitchen

 

 

 

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4 Comments

    1. Karen!! Thank you!! So love having you here…and, I must say, this quick littl’ dish is mighty tasty!! xo ally

  1. OOOOOOH !!!!! These ARE beautiful…..and magically delicious !!! xxoo

    1. Fank you, Lorweee!! Another dough boy reject!! lol!! xo

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