Pappardelle with Chicken and Swiss Chard
August 13, 2008
More pasta please! I found this wonderful pappardelle pasta recipe from my Sunset magazine during the 2007 holiday’s. The title of the article that this recipe came from was “3 ways with Rotisserie Chicken”, which was exactly what I was looking for, recipes where I could get a few meals from a rotisserie chicken. This bright tasting pappardelle pasta makes good use of radicchio and swiss chard, two sturdy greens that are packed with vitamins and flavor, said Amy Traverso, Associate Food Editor for sunset magazine, and I cannot agree with her more! Please enjoy!
For more recipes using swiss chard click here.
- 1 lb. green swiss chard (or whatever chard you prefer)
- ½ medium head radicchio
- 1 medium lemon
- 2 tbsp. olive oil
- 3 large garlic cloves, thinly sliced
- ½ cup reduced sodium chicken broth
- 1/3 cup each dry sherry and heavy cream
- 1 cup freshly shredded asiago cheese, divided
- 3 cups shredded rotisserie chicken
- Salt and freshly ground pepper
- 8 oz. dried pappardalle pasta
Bring a large pot of well-salted water to a boil over high heat. Meanwhile, trim stems and ribs from chard (save for another use, such as soup, if you like). Cut leaves crosswise into 1/3-in.-wide ribbons. Peel any rubbery outer leaves from radicchio and cut out tough core; discard both. Slice remaining leaves crosswise into ½-in.-wide ribbons. Zest lemon and set aside. Juice lemon and set aside 3 tbsp. juice.
Heat olive oil in a 12-in. frying pan over medium heat. Add garlic and cook until just translucent, about 2 minutes. Increase heat to medium high. Add chicken broth, sherry, chard, radicchio, and lemon zest. Turn to coat and cook until chard is tender to the bite, 2 to 3 minutes. Add cream and half the cheese, stir to combine. Stir in chicken and cook until warmed through. Stir in lemon juice and season with salt and pepp
er.
Meanwhile, cook pappardalle in boiling water according to the directions. When pasta is cooked, drain and add to frying pan, use tongs to combine. Transfer pasta to serving bowl, sprinkle with remaining cheese and serve.
Serves: 6
Total time: 1 hour
Related posts:
- Fern’s Scalloped Potatoes With Fresh Chard
- Sausage and Peppers with a Tomato Cream Sauce over Pappardelle
- Garlic and Lemon Marinated Chicken Breasts With Gnocchi and Sage Butter Sauce
