- Prep: 10 min
- Cook Time: 20 min
- Total: 30 min
- Serving: 4 Servings
Pappardelle pasta is basically a thicker version of fettuccine. It works well with bold and flavorful sauces, but can also be enjoyed with a simple butter and garlic blend.
Photo originally appeared on bhg.com
- 6 ounces dried pappardelle
- 1-1/2 cups shelled sweet peas
- 1/2 of a 14-1/2-ounce can Italian-style stewed tomatoes, undrained
- 2 teaspoons olive oil
- 8 ounces skinless, boneless chicken breasts, cut into large pieces
- 1 small onion, cut into thin wedges
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chicken broth
- 1/4 cup heavy whipping cream
- Parmigiano-Reggiano cheese
- Cook the pappardelle as stated on package directions taking care to add the sweet peas to the pot during the last 4 minutes of cooking.
- In the meantime, place the tomatoes into a blender and process until smooth; set aside.
- Place the oil into a large sauté pan over medium-high heat. Once it begins to shimmer, add the chicken, onion and the freshly ground pepper, and sauté the mixture until the chicken is no longer pink; about 5 minutes.
- Slowly add the broth and the pureed tomato to the pan and bring the mixture to a boil. Once boiling, reduce the heat to medium and simmer the mixture for 3 minutes.
- Add the cream to the pan, stir to combine and cook for an additional 3 minutes. Serve the sauce over the hot pasta and then top with the Parmigiano-Reggiano cheese