Leo Gong, Randy Mon
Total Time
1 Hour
Yield
Makes 6 servings

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.

Ratings & Reviews

starosta93's Review

karmiekarm
October 30, 2013
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!

EaterJo's Review

starosta93
February 15, 2009
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

EaterJo
January 28, 2009
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.