Monday, April 19, 2010

Pappardelle Pasta with Marinated Chicken

This is similar to an earlier recipe that I posted, but a bit different. The pappardelle pasta is a wide, long, egg pasta. It's deeeelicious.  The chicken is so flavorful and the pasta ends up with a nearly creamy consistency without any cheese, butter or cream added. It's fantastic.

Ingredients for Marinade
Zest of 1 lemon
Zest of 1 orange
Juice of 1/2 lemon
Juice of 1 orange
2 cloves garlic - minced
1 tbsp whole grain dijon mustard
about 1/2 cup olive oil
Fresh herbs - I used about 1 tbsp of each: thyme, rosemary & sage
1 tbsp kosher salt
1 tsp black pepper

Mix all the ingredients (besides the oil) of the marinade together...then whisk in the oil. Pour over about 2 lbs of diced chicken breast & let it marinate all day.

Mmmmmm. It smells gooood!

Other Ingredients
1 8oz. package of pappardelle pasta
2 cloves garlic, minced
a drizzle of olive oil
More Fresh Herbs - I added about 1 tbsp of each basil, oregano & chives

Get a pot of water on to boil. Add the pasta & cook until al dente.

At the same time, get a large skillet on high heat. Add all of the chicken & marinade. Let it cook until the chicken is cooked through.

When the pasta is al dente....drain it and add to the chicken/marinade mixture. Toss well. Add in the extra 2 cloves of garlic, a drizzle of olive oil and the extra fresh herbs. Toss well and serve!


It's so easy & fantastically scrumptious. We ate the entire pan!

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