Recipe: Chicken Pappardelle

Pappardelle In My Belly!

Not too long after posting about my Roasted Tomato and Garlic Pesto Pasta recipe, I fell in love with this dish. It seems I like pasta as much as the blue Texas sky.

Pappardelle? It’s a wonderfully wide noodle that hails from Tuscany. It was during a trip to Italy when I first discovered a delightful dish of pappardelle resting underneath cinghiale (wild boar) paired with a nice glass of red. Despite the fact that Italy is half the size of Texas, its 20 regions are wildly diverse in geography, dialect, and food. Pappardelle is authentic to the hills of Tuscany.

Try this dish and I’ll hope you enjoy it!

Foodie Tips:

❤  You can find pappardelle pasta at Central Market and HEB.

Pappardelle costs about $5 and it’s worth its weight in gold!

If you’re adventurous you can also make pappardelle by hand – here’s a fun video that shows you the magic:

❤  Many foodies prefer to cook pasta 1 minute less than the package directions indicate for al dente perfection! What does “al dente” mean? In Italian… “to the tooth,” which implies the pasta is tender, but not mushy.

❤  I once had an Italian finger shaken at me for using red sauce from a jar. “Why would you use jarred sauce?” If you’re not in a hurry, try my homemade red sauce recipe.

Ingredients:

3 Tablespoons  |  Olive Oil
1 ½ Pounds  |  Chicken Breast or Boneless Thighs, Chopped Into Chunks
To Taste  |  Salt and Pepper
1  |  Yellow Onion, Diced
2 Stalks  |  Celery, Diced
1  |  Red Pepper, Diced
1 ½ Teaspoons  |  Fresh Rosemary, Chopped
½ Teaspoon  |  Red Pepper Flakes
2 Cups  |  Bertolli Organic Pasta Sauce (Olive Oil, Garlic & Basil)
⅔ Cup  |  Chicken Broth
1 Pound  |  Pappardelle
¼ Cup  |  Italian Flat Leaf Parsley, Chopped
To Love  |  Parmigiano-Reggiano, Shredded

What To Do:

1. Heat the olive oil in a dutch oven or medium-sized pot over medium-high heat.

2. Season the chicken with the salt and pepper and saute it until golden brown (about 5 minutes).

3. Add the onion, celery, and red pepper – cook until the onion is soft and translucent (about 3 minutes).

4. Add the fresh rosemary and red pepper flakes. Cook 1-2 minutes to marry.

5. Add the pasta sauce and broth, stir, and bring to a boil. Shred the chicken with a fork or wooden spoon. Reduce heat and simmer for 15-20 minutes.

6. While the sauce is simmering, prepare the pappardelle and add to the sauce.

7. Transfer your chicken pappardelle to a pasta bowl (or plate). Top with freshly chopped parsley and parmigiano-reggiano. Molto bene!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaul.KWRealty.com

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes – there’s more than 50 recipes here on the Home Style Austin blog!

 

 

Recipe: Roasted Tomato and Garlic Pesto Pasta

Pasta! Pasta!

One of the greatest culinary lessons I learned traveling abroad is the greatness of the well-prepared simple dish.

I created this pasta dish using some of my favorite ingredients – tomatoes, garlic, pasta, and cheese. What’s not to like about that?

Foodie Tips:

❤  When you’re in a pinch for time, feel free to use your favorite jarred pesto sauce. For an extra-special touch, I make my very own homemade pesto. You can freeze it ahead of time so it’s already ready when you are!

❤  If you want a little more tomato-garlic “zing” to the dish you can easily double the roasted tomato-garlic ingredients (the first five shown below). A lotta tomato goes a long way! :)

❤  This dish makes a great accompaniment with bruschetta, insalata caprese, or your favorite soup. ← Click these green links for more of my favorite recipes!

Ingredients:

2-3 Cups  |  Cherry Tomatoes (or Grape Tomatoes), Whole
3-5 Cloves  |  Garlic, Peeled and Left Whole
1 Teaspoon  | Kosher Salt
1 Teaspoon  | Black Pepper, Freshly Ground
2 Tablespoons  |  Olive Oil (for roasting)
1 Pound  |  Rigatoni Pasta
2 Tablespoons  |  Olive Oil (for sauttéing)
¼ Cup  |  Basil Pesto
To Serve  |  A Drizzling of More Olive Oil
To Serve  |  Parmigiano-Reggiano, Freshly Grated

What To Do:

1. Roast The Veggies: Preheat oven to 400°F. Meanwhile, place the tomatoes, garlic, salt, pepper and 2 Tablespoons of oil in a medium-sized bowl and stir until well mingled. Transfer the mix to a 13″ x 9″ baking dish. Oven roast for 20 minutes – no stirring required!

2. Make Pasta: While the veggies are roasting, prepare the rigatoni al dente (about 1 minute less than the package directions). For best results, do not overcook the pasta!

3. Let’s Tumble: Heat 2 Tablespoons of the olive oil in a skillet over medium heat. Transfer the roasted vegetables to the skillet. Using a slotted spoon or wok strainer, transfer the pasta to the skillet, including some of the pasta water so the dish retains its moisture. Add the pesto and drizzle with the last of the oil (to taste). Sauté and stir to coat.

4. To Serve: Spoon into bowls and top with freshly grated Parmigiano-Reggiano.

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaul.KWRealty.com

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes! There’s more than 50 of them here on the Home Style Austin blog!

 

 

Pappa al Pomodoro Recipe

Tomato Bread Soup

Found during my family’s holiday travel to Tuscany, this recipe makes great use of a household staple living beyond its freshest of days; stale bread. The end result? A delicious dish that will warm the belly. And the heart.

This recipe was inspired by Gabriella’s Journal; a book celebrating aromas and flavors from the rustic culture of Tuscany.

Foodie Tip:

❤  If you don’t have any 2-3 day old stale bread, you can cut fresh bread into bite-sized squares and place into your oven and bake at 225°F until crunchy. Do not use soft bread for this recipe!

Ingredients: 

6 Tablespoons  |  Olive Oil
2-3  |  Garlic Cloves, Cut Into Small Pieces
1  |  Celery Stick, Chopped Into Small Pieces
3-4 (1 ¾ cups)  |  Fresh Tomatoes, Chopped (tomatoes may also be peeled)
6-8  |  Basil Leaves, Torn By Hand Into Small Pieces
To Taste  |  Salt And Fresh Cracked Black Pepper
2 ¼ Cups  |  Boiling Water
1 ½-2 Cups  |  Stale Bread, Cut Into Bite-Sized Squares
To Garnish  |  A Fresh Basil Leaf For Each Serving
To Garnish  |  Parmigiano-Reggiano Cheese, Shredded

Directions: 

1. In a saucepan over medium heat, add the oil, the garlic cloves and the chopped celery. Stir until the garlic is soft and add the chopped tomatoes, the basil leaves, salt and pepper. Cook over a low heat for 15 minutes.

2. Pour in the boiling water and fold-in the stale bread. Boil, covered, for about 40 minutes over a very low heat, gently stirring occasionally.

3. Serve soup hot in a bowl and top with a basil leaf and some shredded parmigiano-reggiano cheese.

Yields: 3-4 Servings

Love this recipe? We want to hear from you!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes!