Pappardelle With Creamy Chicken Sauce Recipes

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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

PAPPARDELLE WITH MUSHROOM SAUCE

Pappardelle is my favorite kind of pasta. This is a quick and flavorful recipe. I use all kinds of mushrooms including dry ones.

Provided by MsPia

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8



Pappardelle With Mushroom Sauce image

Steps:

  • Wash and dry mushrooms thoroughly and slice thin.
  • Heat olive oil in a large skillet.
  • Add garlic and sauté over medium heat about 1 minute.
  • When garlic begins to color, add sliced mushrooms.
  • Sauté mushrooms over high heat until lightly colored.
  • Add wine.
  • Cook until wine is reduced by half, stirring constantly.
  • Add parsley and cook 1 minute longer.
  • Season with salt and pepper.
  • Fill a very large saucepan two-thirds full with salted water.
  • Bring water to a boil.
  • Add pasta.
  • Bring water back to a boil and cook pasta uncovered until 'al dente'.
  • Drain pasta and place in skillet with sauce; add butter.
  • Toss pasta, sauce and butter over medium heat until sauce coats pasta, 20 to 30 seconds.
  • Serve immediately.

Nutrition Facts : Calories 466.7, Fat 16.6, SaturatedFat 4.3, Cholesterol 10.2, Sodium 47, Carbohydrate 61.7, Fiber 3.6, Sugar 4.6, Protein 13.6

1 1/2 lbs white mushrooms
5 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
3/4 cup dry white wine
3 tablespoons parsley, chopped
salt & freshly ground black pepper
2 tablespoons butter
1 lb pappardelle pasta, fresh

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