Just made this - very good! Definitely needs to be seasoned with salt and pepper at the end. Two other things: 1) instead of using cooked chicken, I cut up chicken breasts into bite-size pieces, dredged them in seasoned flour (salt and pepper), and quickly pan sauteed them. Then I followed the recipe. The chicken added flavour to the pan and the sauce clung nicely to the chicken pieces. 2) next time I will cooked up some diced onions along with the bacon and sundried tomatoes. MAKE SURE you use sun-dried tomatoes in oil
Oh, one last thing. I can't get pappardelle around my parts so I used fresh fettucini.
Chicken Pappardelle with Sun-Dried Tomatoes
Makes 7 cups
8 oz. dry pappardelle
2 sticks thick-sliced bacon, diced
1/3 cup sun-dried tomatoes packed in oil, drained, minced
3 cups cooked chicken; shredded or sliced
1 T. garlic, minced
½ tsp. red pepper flakes
½ cup dry white wine
1 cup low-sodium chicken broth
½ cup heavy cream
Salt and black pepper to taste
Grated parmesan
Bring a large pot of salted water to a boil for the pappardelle.
Cook pasta according to package directions, drain and set aside.
Saute bacon and tomatoes in a large nonstick skillet over medium-high heat until bacon browns, 3 minutes. Add chicken, garlic, and pepper flakes, and cook until garlic starts to brown, 1 minute.
Deglaze with wine, scraping bottom of skillet. Stir in broth, cream, and pasta, and bring to a simmer. Cook until sauce thickens slightly, about 3 minutes. Season with salt and pepper.
Adapted from Cuisineathome;, Issue 67 (2008)
Oh, one last thing. I can't get pappardelle around my parts so I used fresh fettucini.Chicken Pappardelle with Sun-Dried Tomatoes
Makes 7 cups
8 oz. dry pappardelle
2 sticks thick-sliced bacon, diced
1/3 cup sun-dried tomatoes packed in oil, drained, minced
3 cups cooked chicken; shredded or sliced
1 T. garlic, minced
½ tsp. red pepper flakes
½ cup dry white wine
1 cup low-sodium chicken broth
½ cup heavy cream
Salt and black pepper to taste
Grated parmesan
Bring a large pot of salted water to a boil for the pappardelle.
Cook pasta according to package directions, drain and set aside.
Saute bacon and tomatoes in a large nonstick skillet over medium-high heat until bacon browns, 3 minutes. Add chicken, garlic, and pepper flakes, and cook until garlic starts to brown, 1 minute.
Deglaze with wine, scraping bottom of skillet. Stir in broth, cream, and pasta, and bring to a simmer. Cook until sauce thickens slightly, about 3 minutes. Season with salt and pepper.
Adapted from Cuisineathome;, Issue 67 (2008)