Pappardelle with Chicken and Winter Greens
Leo Gong, Randy Mon
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).
How to Make It
Step 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.
Step 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.
Step 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.
Step 4
Note: Nutritional analysis is per 1 1/2-cup serving.
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EaterJo's Review
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.
karmiekarm's Review
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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starosta93's Review