Recipe: Chicken Pappardelle

Pappardelle with Chicken Recipe


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!

How To Make Chicken Pappardelle
Italy vs Italy Size

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 ReiderJoe 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!

Chicken Pappardelle Recipe

 

 

SXSWern Soup Recipe

SXSWern Soup Recipe From Home Style Austin

A Texas Trifecta 

Since Austin is home to one of the largest conferences in the world, we pay tribute to SXSW with our favorite Southwestern-inspired soup.

Great Things Come In 3s

Interactive, Film and Music are to SXSW as food, design and landscape are to Home Style Austin. This recipe? Turkey gets spiced up with its 3 tastiest BFFs: Black beans, corn and roasted red pepper. The end result? It’ll have your tummy doin’ the Texas 2-step, er, 3-step!

Foodie Tips:

  • Roast your red pepper on the grill or gas stove top by placing the pepper directly on grill or stovetop over medium-high heat. As the skin turns black, turn the pepper and continue blackening on all sides until the pepper is done. Place the pepper in a paper bag or Ziploc bag or bowl covered with cling wrap and let it steam for 15 minutes. Peel the skin off and discard, remove the seeds, then dice the pepper.
  • If you want to enjoy this recipe on the SXSWern fast track, you can substitute the fresh corn, roasted pepper and black beans with 1-2 bags of Bird’s Eye frozen Southwest Blend Veggies. I like the roasted fresh track because of the smoky pepper flavor.

Ingredients: 

Dash  |  Extra Virgin Olive Oil
1 Pound  | Lean Ground Turkey
1  |  Roasted Red Pepper, Diced
1 Cup  | Frozen  Corn
1 Can (15 Ounces)  |  Ranch Style Black Beans
1 Can (15 Ounces)  |  Hunt’s® Tomato Sauce-No Salt Added
2 Cups  |  Low Sodium Chicken Broth
1 Can (10 Ounces)  | Original Flavor RO*TEL Diced Tomatoes and Green Chilies (undrained)
½ Teaspoon  |  Taco Seasoning Mix
To Garnish  |  A Squeeze Of Lime
To Garnish  |  Fritos Corn Chips Want In On The Party

Directions: 

1. If you’re preparing this recipe with fresh roasted peppers, prepare the red pepper (directions above). While the roasted pepper is resting…

2. Lightly pour some olive oil into the bottom of a large saucepan and warm the oil.

3. Add the turkey and cook about 5 minutes stirring occasionally until crumbled and no longer pink.

4. Add the roasted diced pepper and corn to the turkey; cook and stir 3-5 minutes until tender.

5. Add the next 5 ingredients and simmer 10 minutes.

Garnish and serve warm. Enjoy!

~ 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 family’s favorite recipes!