This dish is perfect for anyone on a low-carb diet. The firm, meaty texture of the mushrooms is a wonderful companion to the tender chicken and bright flavors from the pesto and fresh basil. Toss a handful of spring greens with a tangy vinaigrette, and you have a delicious, quick, healthy dinner.
There are over 100 wineries in the state of Missouri and my friend Kendra and I have pledged to visit them all. Perhaps we’ll succeed in our mission, perhaps not. The point is we are having one heck of a good time in the process!
What I enjoy most about Missouri wineries, other than sampling their wine of course, is the food you pair with the wine. Many of the bigger, more established wineries don’t allow you to bring in your own food; however the smaller, more intimate wineries, are less restrictive. It’s nice to go to the bigger wineries sometimes, but my preference is still to pack a picnic basket with a colorful tablecloth, bring real wine glasses (not the small plastic cups most places offer), an assortment of my favorite winery-friendly foods, and then sit back and enjoy the view.