Pappardelle Pasta Recipes With Chicken

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PAPPARDELLE WITH CREAMY CHICKEN SAUCE

This rich and creamy pasta dish is the epitome of satisfying Italian comfort food. Since it's a quick 35 minutes to make, why not make it for dinner tonight?

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 35m

Number Of Ingredients 7



Pappardelle with Creamy Chicken Sauce image

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.

Nutrition Facts : Calories 746 g, Fat 42 g, Fiber 3 g, Protein 33 g

1 tablespoon extra-virgin olive oil
7 boneless, skinless chicken thighs, cut into 1-inch pieces (2 pounds total)
Coarse salt and ground pepper
1 medium yellow onion, diced medium
2 garlic cloves, minced
2 cups heavy cream
1 pound pappardelle

CHICKEN MARVALASALA AND PAPPARDELLE WITH ROSEMARY GRAVY

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 18



Chicken Marvalasala and Pappardelle with Rosemary Gravy image

Steps:

  • Put a large pot of water on to boil for the pasta. When it comes up to a boil, salt the water, drop in the pasta, and cook to al dente.
  • While the pasta is working, season the chicken with salt and pepper. Heat a large nonstick skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium to medium-high heat. Add the chicken to the pan and brown lightly on both sides; remove to a platter and cover with foil to hold in heat. To the same skillet, add 2 tablespoons more extra-virgin olive oil and 1 clove garlic. Cook garlic a minute or so, then remove and add the mushrooms. Let the mushrooms brown evenly and become tender, 8 to 10 minutes.
  • While the mushrooms work, start gravy for pasta. In a deep medium skillet melt 2 tablespoons butter over medium heat. Add a clove of crushed garlic and cook a couple of minutes then remove. Whisk flour and tomato paste into garlic infused butter. Cook the flour a minute or 2 then whisk in the stock. Add rosemary and whisk in tomato paste and Worcestershire sauce. Simmer to thicken, 5 minutes. Season the sauce with salt and pepper, to your taste.
  • To the cooked mushrooms, add capers and Marsala and reduce a minute or so. Add 2 tablespoons butter in small bits to finish sauce and shake the pan to incorporate. Slide the chicken back into sauce and warm.
  • Drain pasta and toss with sauce and a handful of cheese. Serve pasta alongside Chicken Marvalasala. Scatter arugula or spinach across both the chicken and pasta, to garnish.

3/4-pound pappardelle pasta (wide ribbons, substitute fettuccine if unavailable)
Salt
4 large, thin pieces boneless skinless chicken breast cutlets
Ground black pepper
4 tablespoons extra virgin olive oil
2 large cloves garlic, crushed
2 portobello mushroom caps, sliced
12 shiitakes, stemmed and sliced
4 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons tomato paste, look for this in a tube (it's easy to store that way)
1 1/2 cups chicken stock, eyeball it
2 tablespoons minced rosemary leaves, a couple of sprigs
1 tablespoon Worcestershire sauce, eyeball it
2 tablespoons capers, drained
1/2 cup Marsala wine
Grated pecorino Romano cheese
A couple handfuls arugula or baby spinach leaves, thinly sliced

PAPPARDELLE WITH CHICKEN AND MUSHROOM RAGù

Provided by Maggie Ruggiero

Categories     Chicken     Mushroom     Pasta     Tomato     Quick & Easy     Father's Day     Dinner     Fall     Family Reunion     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11



Pappardelle with Chicken and Mushroom Ragù image

Steps:

  • Pulse mushrooms and garlic in a food processor until finely chopped.
  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.
  • Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
  • Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
  • Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes.
  • Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
  • Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.

6 ounces cremini mushrooms
3 garlic cloves
1/4 cup extra-virgin olive oil
1 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
1 small onion, chopped
3/4 teaspoon chopped rosemary
3 tablespoons balsamic vinegar
1 (28-ounce) can whole tomatoes in juice
1/2 pound dried pappardelle
5 ounces baby arugula (about 8 cups)
Accompaniment: Grated Parmigiano-Reggiano

PAPPARDELLE WITH CHICKEN RAGù, FENNEL, AND PEAS

You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.

Provided by Andy Baraghani

Categories     Bon Appétit     Pasta     Spring     Pea     Bacon     White Wine     Fennel     Milk/Cream     Parmesan     Thyme     Chicken     Dinner

Yield 4 servings

Number Of Ingredients 15



Pappardelle with Chicken Ragù, Fennel, and Peas image

Steps:

  • Heat oil in a wide large saucepan or a Dutch oven over medium. Cook bacon, stirring often, until browned and crisp, about 5 minutes. Transfer to a small bowl with a slotted spoon.
  • Increase heat to medium-high. Season chicken all over with salt, then set in pan, skin side down. Cook, turning halfway through, until golden brown on both sides, about 6 minutes total. Transfer to a plate.
  • Pour off all but 2 Tbsp. fat from pan. Add onions and chopped fennel and cook, stirring occasionally, until soft and golden, 6-8 minutes. Add thyme and cook until fragrant, about 30 seconds. Pour in wine and simmer, stirring and scraping up brown bits, until reduced by half, about 5 minutes. Return bacon and chicken to pan (chicken should fit snugly in a single layer); pour in water to barely cover chicken. Bring to a simmer. Reduce heat to medium-low and set lid askew. Cook until chicken is tender, 45-60 minutes.
  • Transfer chicken to a clean plate; let cool. Finely shred chicken meat; discard bones and skin.
  • Add milk to pan and set over medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 8-12 minutes.
  • Mix peas and chicken into sauce and cook until peas are just tender, about 4 minutes for fresh peas and 2 minutes for frozen. Season ragù with salt and plenty of pepper. Keep warm while you cook the pasta.
  • Cook pasta in a large pot of salted boiling water, stirring occasionally, until very al dente. Drain, reserving 1 cup pasta cooking liquid.
  • Add pasta, butter, 1/2 cup grated Parmesan, and 1/2 cup pasta water to ragù and mix to coat pasta with sauce. Increase heat to medium (sauce should be bubbling just a little) and continue cooking, stirring and adding more cooking liquid as needed if sauce is too thick, until butter and cheese are melted and incorporated into ragù and pasta is well coated in sauce. Add parsley and toss to evenly distribute through pasta.
  • Divide pasta among bowls. Top with fennel fronds and shaved Parmesan.
  • Do Ahead
  • Ragù can be made 2 days ahead. Let cool; cover and chill. Reheat gently before using.

2 tablespoons olive oil
6 ounces bacon, thinly sliced
1 1/2 pounds skin-on, bone-in chicken thighs (about 6 total)
Kosher salt
2 medium onions, finely chopped
1 fennel bulb, finely chopped, plus 1/4 cup coarsely chopped fronds
6 sprigs thyme
1/2 cup dry white wine
1/2 cup whole milk
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
Freshly ground black pepper
12 ounces fresh (or dried) pappardelle
2 tablespoons unsalted butter, cut into pieces
1/2 cup finely grated Parmesan, plus shaved for serving
2 tablespoons finely chopped parsley

PAPPARDELLE WITH BOLOGNESE SAUCE

Provided by James Briscione

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 21



Pappardelle with Bolognese Sauce image

Steps:

  • Put the oil in a large, heavy-bottomed saucepan over medium-high heat. Add the ground meats, sprinkle with salt and pepper, and cook until thoroughly browned and crisp, about 12 minutes. Add more oil as needed if the meat is sticking to the pan.
  • Add the onion, carrots, celery, garlic and a heavy pinch of salt to the meat and continue cooking, stirring often, until the vegetables are softened, 6 to 8 minutes.
  • Whisk together the tomato paste and white wine in a small bowl. Add to the pot and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Cook until the bottom of the pan is dry, about 8 minutes.
  • Tie the thyme and sage together with some twine to form a bundle and add to the pan. Stir in the chicken stock and season with salt. (Taste to check the seasoning.) Bring the sauce to a simmer. Reduce the heat to maintain a low simmer. Cover and cook until sauce thickens slightly, about 90 minutes, stirring occasionally.
  • While the sauce simmers, make the pappardelle: Divide the Fresh Pasta dough in half, working with one half at a time and keeping the other half wrapped. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface) and set it on the widest setting. Lightly dust a baking sheet and work surface with semolina and roll out your dough with a rolling pin until it is thin enough to pass through the pasta roller. Turn on the pasta roller and pass the dough through once, then fold in half, dust with semolina, and put through the roller again. (Keep dusting lightly with semolina flour as needed if the dough seems sticky or damp.) After the second pass through the roller, fold the dough into thirds (like a letter) and roll out one side slightly with a rolling pin so it is thin enough to pass through the machine. Pass through the machine, fold in half again, and pass through one more time. Go to the next setting and pass the dough through twice without folding. Go to third setting and pass through twice. Repeat with the fourth and fifth settings, passing the dough through twice on each.
  • Coat the rolled dough with semolina and cut the long sheet of pasta into 10- to 12-inch pieces (you should have three). Stack them on top of each other, sprinkling semolina flour between each sheet. Once all the pieces are stacked, fold the stack in half, then fold in half again. Cut the dough crosswise into strips that are 3/4 to 1 inch wide. Unfold and separate the noodles and place on the prepared baking sheet, making sure they are coated with semolina. (If not cooking right away, make 3 small nests, put in resealable plastic bags and freeze until ready to cook.) Repeat the rolling and cutting process with the remaining pasta dough.
  • Bring a large pot of generously salted water to a rapid boil.
  • When the sauce is thick and the flavors are well developed, remove the herb bundle. Stir in the cream and set aside until ready to serve.
  • Drop 3 servings of pasta (half the full amount of noodles) into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, about 3 minutes.
  • Transfer about 1 1/2 cups sauce to a large skillet over medium heat. Once the noodles are done, use tongs to transfer them to the pan. Allow some of the pasta water to get in the pan to help thicken the sauce. Toss well and add more sauce if necessary; simmer 1 to 2 minutes. Finish with grated Parmesan and toss again. Divide among 3 bowls and serve with more Parmesan. Repeat with the remaining pappardelle and sauce (you will have some sauce left over).
  • Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
  • Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
  • Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
  • Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

2 tablespoons olive oil
8 ounces ground beef
8 ounces ground pork
8 ounces ground veal
Kosher salt and freshly ground black pepper
1 cup finely chopped yellow onion (about 1 medium onion)
1/2 cup finely chopped carrot (about 2 medium carrots)
1/4 cup finely chopped celery (about 2 stalks)
5 cloves garlic, finely chopped
1/4 cup tomato paste
1 cup dry white wine
6 sprigs fresh thyme
2 sprigs fresh sage
24 ounces (3 cups) chicken stock
Fresh Pasta
1/2 cup heavy cream
Grated Parmesan, for garnish
7 ounces "00" or all-purpose flour (about 1 1/2 cups) (see Cook's Note)
3 ounces semolina flour (about 1/2 cup) (see Cook's Note)
3 large eggs (see Cook?s Note)
Kosher salt

CHICKEN SAUSAGE PAPPARDELLE PASTA RECIPE

Jazz up your pasta plans using our Chicken Sausage Pappardelle Pasta Recipe! This 30-minute pappardelle pasta recipe is tasty with broccoli and Parmesan.

Provided by My Food and Family

Categories     Sausage

Time 30m

Yield 6 servings

Number Of Ingredients 10



Chicken Sausage Pappardelle Pasta Recipe image

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add sausage; cook on medium heat 5 min., stirring occasionally. Add peppers; cook and stir 5 min. or until peppers are crisp-tender and sausage is done.
  • Drain pasta mixture. Add to skillet along with broth, half-and-half and oregano; cook and stir 3 to 5 min. or until sauce is slightly thickened. Top with shredded cheese; cook 1 to 2 min. or until cheese is melted. Sprinkle with Parmesan.

Nutrition Facts : Calories 390, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

1/2 lb. pappardelle pasta, uncooked
2 cups broccoli florets
1 Tbsp. oil
1 lb. chicken sausage links, cut into 3/4-inch-thick slices
1 red pepper, cut into thin strips, halved crosswise
1 cup fat-free reduced-sodium chicken broth
2/3 cup half-and-half
1 tsp. dried oregano leaves
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping

PAPPARDELLE WITH CHICKEN LIVERS & ONIONS

This dish is awesome! It is comfort food (for me, at least), savory and not like all other pasta dishes. It is a combination of a couple of recipes - need I say that chicken livers are a favorite of mine. :) A lot of the residents seem to like a little taste here and there - since they are high in iron etc. the good outweighs the bad! AOL - Recipes.

Provided by Manami

Categories     Chicken Livers

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 19



Pappardelle With Chicken Livers & Onions image

Steps:

  • Wash the chicken livers, removing the green spots and fat, and cut the livers into small pieces; drain on a paper towel.
  • In a large skillet, heat the butter with the olive oil over moderate heat and in it saute the scallions, shallots, and garlic for 3 minutes, being careful not to brown them.
  • Add the livers and continue cooking until they have lost their raw color.
  • With a slotted spoon, remove the mixture to a bowl.
  • In the same skillet, saute the mushrooms over moderate heat for 3 minutes, adding a little olive oil if the pan is too dry.
  • Add the vermouth and reduce it to 1/4 cup.
  • Stir in the cream, tomatoes, sugar , basil, sage, and salt and pepper to taste and continue cooking until the liquid is reduced to 3/4 cup.
  • Add the liver mixture and continue cooking, stirring, at a low simmer, about 5 minutes.
  • Meanwhile, in a kettle, bring 5 quarts water to a boil and add 1 tbsp of salt and the vegetable oil.
  • Add the pappardelle, stir, and cook until al dente.
  • Drain and in a large serving bowl toss with the sauce (reheated if necessary).
  • Garnish with the chopped fresh parsley and serve.

1 lb chicken liver
2 tablespoons butter
2 tablespoons olive oil
5 scallions, white part only, minced
2 shallots, minced
2 garlic cloves, minced
1/2 lb fresh mushrooms, thinly sliced
1/2 cup dry vermouth
1 cup heavy cream
2 tomatoes, skinned, seeded, and chopped
1/2 teaspoon sugar
1 tablespoon dried basil (we prefer the Italian seasoning, personal preference) or 1 tablespoon italian seasoning, - 1 tsp (we prefer the Italian seasoning, personal preference)
1/2 teaspoon dried sage (optional)
salt
fresh ground pepper
crushed red pepper flakes (a pinch or two)
2 tablespoons vegetable oil
1 lb pappardelle pasta (if you are not making your own pasta, substitute boxed fettuccine)
chopped fresh parsley

PAPPARDELLE WITH CHICKEN, MUSHROOMS, & WINE

A rich chicken dish full of wonderful flavor's and texture. Do not pass this one up. From Cuisine at Home.

Provided by HelenG

Categories     Rabbit

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 17



Pappardelle With Chicken, Mushrooms, & Wine image

Steps:

  • Preheat oven to 325°F.
  • Saute mushrooms in butter in a large ovenproof saute pan over med-high heat, stirring frequently. When they soften and give off liquid, reduce heat to med, cook until liquid evaporates.
  • Stir in the first 1/2 cup of red wine. increase the heat to high and boil until most of the wine evaporates, remove and set aside. wipe out pan and return it to the stove top.
  • Brown the chicken in butter and oil(may need to do this in batches) in the saute pan over med heat, remove and set aside.
  • Saute the pancetta in the pan drippings, cooking until it begins to brown. add the onion and fennel, cooking until the onion softens and fennel begins to brown. Stir in garlic and cook 2-3 minutes more. Increase heat to high and stir in the next 1/2 cup wine and sage. Remove from heat and add the sauteed mushrooms.
  • Return the chicken to the pan, cover tightly, transfer to the oven and bake until the meat is tender and the internal temp is 170°F, about 40 minutes. Remove from heat oven and stir in vinegar.
  • While chicken is in the oven prepare papardelle according to package directions; drain.
  • Serve parpardelle with chicken and mushroom sauce.

Nutrition Facts : Calories 674.9, Fat 32.4, SaturatedFat 9.7, Cholesterol 162.5, Sodium 448.1, Carbohydrate 53.4, Fiber 3.8, Sugar 3.6, Protein 36.3

1 lb mushroom, quartered
1/2 cup dry red wine
1/2 cup flour
1 teaspoon salt
fresh ground pepper
4 lbs whole chickens or 4 lbs rabbit, cut up, washed and dried
2 tablespoons butter
2 tablespoons extra virgin olive oil
4 ounces pancetta or 4 ounces bacon, diced
1 medium red onion, diced
1/2 lb fennel bulb, bulb only, cut into strips
1 teaspoon garlic, minced
1/2 cup dry red wine
1 tablespoon minced fresh sage leaf
cooked mushroom, with liquid
2 tablespoons balsamic vinegar
1 lb pappardelle noodles

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From kathrynskitchenblog.com


20 BEST PAPPARDELLE PASTA RECIPES - INSANELY GOOD
7. Mushroom Spinach Pasta with Shallots. Firm and chewy pappardelle noodles are coated in a thick sauce of olive oil, garlic, and white wine. To that, you’ll include fresh spinach, meaty mushrooms, and shallots to add color and flavor. It’s another vegetarian dish that, despite the absence of meat, is still super meaty.
From insanelygoodrecipes.com


PAPPARDELLE WITH CREAMY CHICKEN SAUCE | SIMPLE YET DELICIOUS …
This rich and creamy pasta dish is the epitome of satisfying Italian comfort food. Since it's a quick 35 minutes to make, why not make it for dinner tonight?...
From youtube.com


PAPPARDELLE RECIPES | BBC GOOD FOOD
Pappardelle with sorrel butter & pine nuts. 2 ratings. This seasonal sorrel and pappardelle pasta dish is simple and uses just a handful of ingredients. It's ready …
From bbcgoodfood.com


SLOW COOKED CHICKEN RAGU WITH PAPPARDELLE - AUNTIE CHATTER
Dice onion, celery and bell pepper. Mince garlic. Place in slow cooker. Cut chicken breasts in 2 – 3 pieces and place on top of vegetables. Evenly sprinkle oregano, basil, red pepper flakes, salt and black pepper over chicken and throw in the bay leaf. Grind the oregano and basil flakes with your fingers to release more flavor.
From auntiechatter.com


10 BEST CHICKEN PAPPARDELLE RECIPES | YUMMLY

From yummly.com


PAPPARDELLE WITH FRESH PESTO AND CHICKEN (OH MY!)
Generously salt and pepper chicken. Pan fry in butter (or roast in oven). Drain on paper towel. Cut into bite sized pieces. Arrange drained noodles in a serving dish. Add two heaping spoonfuls of pesto and toss. Top with chicken and additional grated Parmesan. Add salt and pepper to taste. Serve immediately.
From gracegritsgarden.com


7 BEST PAPPARDELLE PASTA RECIPES - IZZYCOOKING
Stir in the crushed tomatoes and simmer for 8-10 minutes. Bring a large pot of water to a boil. Add the pappardelle and cook stirring gently until al dente, about 11-13 minutes. Drain the pasta and place in a large bowl. Slice the Italian …
From izzycooking.com


PAPPARDELLE WITH CHICKEN AND WINTER GREENS RECIPE | MYRECIPES
Increase heat to medium-high. Add chicken broth, sherry, chard, radicchio, and lemon zest. Turn to coat and cook until chard is just tender to the bite, 2 to 3 minutes. Add cream and half the cheese; stir to combine. Stir in chicken and cook until warmed through. Stir in lemon juice and season with salt and pepper. Step 3.
From myrecipes.com


HOW TO SERVE PAPPARDELLE PASTA - THERESCIPES.INFO
1 pound pappardelle pasta. 6 cups water. 2 tablespoons olive oil. 1 teaspoon salt. Instructions: 1. Bring the water to a boil in a large pot. Add the olive oil and salt. 2. Add the pappardelle pasta to the boiling water and cook according to the package directions. 3. Drain the cooked pasta in a colander and return it to the pot. 4.
From therecipes.info


BURST TOMATO PAPPARDELLE WITH ZUCCHINI, SWEET CORN, AND PAN …
Cook the tomatoes until they are soft and burst under the gentle pressure of the back of a wooden spoon. Break the tomatoes to release their juices and make a thick sauce. Add the veggies: Add the corn and zucchini; sauté for a few minutes until the zucchini is softened.
From pinchofyum.com


CREAMY PAPPARDELLE WITH CHICKEN AND BACON RECIPE - LEITE'S …
Add the pasta to the sauce, then 3/4 cup (180 ml) of the pasta water, the chicken, the reserved bacon, and toss to combine. Cook over low heat until the chicken is warmed through, 3 to 5 minutes. Add more pasta water to loosen the sauce, if desired. Top with cheese, parsley, if using, and salt and pepper to taste.
From leitesculinaria.com


CREAMY CHICKEN AND MUSHROOMS PAPPARDELLE - ALEXA'S CUISINE
Instructions. Cook the pasta: Cook the pasta in salted water according to packet instructions until al dente. Drain the pasta and reserve some cooking water. Cook the chicken and mushrooms: Meanwhile in a large frying pan sauté chicken cubes in oil over medium heat for about 5 minutes until softened.
From alexascuisine.com


ANTONI POROWSKI'S BAKED MAC, CREAMY PAPPARDELLE AND SHEET-PAN …
Sept. 14, 2021, 5:21 AM PDT / Source: TODAY. By Antoni Porowski. "Queer Eye" food expert and best-selling author Antoni Porowski is joining TODAY to share some of his favorite easy entertaining ...
From today.com


PASTA RECIPE: CREAMY BRAISED CHICKEN WITH PAPPARDELLE
Fold in shredded chicken. Meanwhile, bring a large pot of salted water to a boil over high heat. Stir in the pappardelle and cook until al dente, about 6-8 minutes. Drain the noodles and add directly to the chicken mixture, tossing to coat. Heat on low for a couple of minutes to allow all of the flavors to meld.
From thekitchn.com


CHICKEN FAJITA PASTA WITH HATCH GREEN CHILE PAPPARDELLE
Bring 4 quarts of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and set aside. 10 minutes slice chicken breasts into strips then toss in taco seasoning and salt. Heat oil in skillet then brown chicken on both sides until fully cooked ...
From pappardellespasta.com


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