3 cups shredded white and dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken)
Salt and freshly ground black pepper
8 ounces dried pappardelle pasta
How to Make It
Bring a large pot of well-salted water to a boil over high heat. Meanwhile, trim stems and ribs from chard (save for another use, such as soup, if you like). Cut leaves crosswise into 1/3-in.-wide ribbons. Peel any rubbery outer leaves from radicchio and cut out tough core; discard both. Slice remaining leaves crosswise into 1/3-in.-wide ribbons. Zest lemon and set aside zest. Juice lemon and set aside 3 tbsp. juice.
Heat olive oil in a 12-in. frying pan over medium heat. Add garlic and cook until just translucent, about 2 minutes. 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.
Meanwhile, cook pappardelle in boiling water according to package directions. When pasta is cooked, drain and add to frying pan; use tongs to combine. Transfer pasta to a serving bowl, sprinkle with remaining cheese, and serve.
Note: Nutritional analysis is per 1 1/2-cup serving.
Our family LOVES this recipe. I make it several times every fall, using all of our bountiful Swiss chard from our garden.
The radicchio proved to be too bitter for our kids, so I just omit it and add more chard.
I use 1/2 & 1/2 instead of cream and it comes out beautifully.
Trader Joe's sells great pappardelle pasta and even sells lemon pepper pappardelle! The lemon pepper ones are a bit strong, so I use a whole package of the plain mixed with half a package of the lemon pepper. Yum!
well, it's got some good bones, but next time I make it, I'm going to make it over.
What I liked: puts together quickly. Basic concept of wide noodles, winter greens, roasted chicken.
Not so much: for one, be sure to have all of the components prepped; everything sliced, shredded, etc, cuz it moves quickly once you're cooking. Second, the flavors are pretty subtle. Third, there was too much liquid!
How I'd make it next time around:
- add shallots, crimini mushrooms, and red pepper flakes with the garlic (4 cloves, not 3), before the liquid & the greens.
- cut the liquid in half
- add sliced roasted pepper (from a jar) to the greens
- use 1 Tbs butter instead of the 1/3 C cream
All together, this would make it more flavorful and more colorful.
I added a little extra lemon juice - I reduced the amount of chicken to 2 cups - makes for a greater quantity of sauce. But this is a delicious dish - it is pretty rich, so I recommend a nice red wine to stand up to it and some good crusty bread.
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