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).
Our family LOVES this recipe. I make it several times every fall, using all of our bountiful Swiss chard from our garden. CHANGES: 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!
Read Morewell, 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.
Read MoreI 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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