Tomatillo Chicken Stew with Sauvignon Blanc
This deliciously tangy salsa verde-stewed chicken gets served over sweet strands of spaghetti squash, a vitamin-rich and lower-calorie alternative to the usual rice or tortilla. A citrusy New Zealand Sauvignon Blanc has enough mouthwatering acidity to pair with the bright salsa and is a great match for the green flavors in the dish.
Recipe Summary test
The chicken stew and roasted spaghetti squash can be refrigerated separately for up to 2 days. Reheat both gently.
A citrusy New Zealand white like the 2013 Villa Maria Sauvignon Blanc.