Emerald chicken pappardelle recipe

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  • 6 boneless skinless chicken
  • 2 tablespoons olive oil
  • 2 shallots, peeled and minced
  • 1 (10 ounce) package frozen chopped broccoli, thawed and drained
  • 1 (5¼ ounce) packageboursin spreadable cheese with garlic and herbs
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1⁄2 cup dry white wine
  • 1 (8 7/8 ounce) box Italian pappardelle noodles, cooked according to package directions
  • 8 cherry tomatoes, halved
How to Make It
  1. Cut chicken into l-inch pieces.
  2. In large frypan, place oil over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add chicken and continue to cook about 5 minutes or until chicken is no longer pink.
  3. Add broccoli, cheese, salt, pepper and wine; stir and cook over medium heat about 5 minutes.
  4. On serving platter, mound noodles. Spoon chicken mixture over top. Garnish with cherry tomatoes.

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