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.
Pappardelle with Chicken and Winter Greens
This bright-tasting pasta makes good use of radicchio and chard, two sturdy greens that are packed with vitamins and flavor. Prep and Cook Time: 1 hour. Notes: If you like your chard tender rather than tender-crisp, cook it longer in step 2 (fish out a piece from the pan and taste it).
More From Sunset
- Calories: 448
- Calories from fat: 40%
- Protein: 27g
- Fat: 20g
- Saturated fat: 9.1g
- Carbohydrate: 35g
- Fiber: 2.4g
- Sodium: 846mg
- Cholesterol: 94mg
- 1 bunch (1 lb.) green Swiss chard
- 1/2 medium head radicchio
- 1 medium lemon
- 2 tablespoons olive oil
- 3 large garlic cloves, thinly sliced
- 1/2 cup reduced-sodium chicken broth
- 1/3 cup dry sherry
- 1/3 cup heavy cream
- 1 cup freshly shredded asiago cheese, divided
- 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
- 1. 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.
- 2. 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.
- 3. 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.
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