Wednesday, January 21, 2015

Pappardelle with Chicken and Winter Greens

This is a quick post of a recipe too good not to share that I made for Younger Daughter and her visiting foodie friend.   

Make this.




Pappardelle with Chicken and Winter Greens

1 bunch (1lb) green Swiss chard
1/2 medium head of radicchio (I used a big handful of arugula)
1 medium lemon (you will use the zest and juice)
2 tablespoons olive oil
3 large garlic cloves, thinly sliced (I used 6, minced)
1/2 cup chicken broth
1/3 cup of dry sherry
1/3 cup heavy cream
1 cup freshly shredded asiago cheese (I used Parmesan)
3 cups of shredded white chicken 
Salt and freshly ground pepper to taste
8 ounces of pappardella pasta

Cook the pappardelle.  While the pasta is cooking, trim the chard and cut the leaves into 1/3” ribbons.  Peel away the outer leaves of the radicchio and cut out the tough core.  Slice the remaining into 1/3” ribbons.  Zest the lemon and set aside.  Juice the lemon and set aside.

Heat the olive oil in a large pan over medium heat.  Add garlic and cook until translucent, about 2 minutes.  Increase heat to medium-high. Add the broth, chard, radicchio and lemon zest.  Turn to coat and cook until chard is just tender to the bite, about 3 minutes.  Add cream, sherry and half the cheese; stir to combine.  Stir in chicken and cook until warmed through.  Stir in the lemon juice and season with salt and pepper.  When the pasta is al dente, drain and add to the pan and combine with tongs.  Transfer pasta to the serving bowl, sprinkle with the remaining cheese and serve.

Hearty and fresh with a surprising variety of flavors. YUM.  I am told it's just as good, if not better, the next day after the flavors had time to soak into the pasta and chard.

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