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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Pappardelle with Sun-Dried Tomatoes Recipe

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This recipe for Chicken Pappardelle with Sun-Dried Tomatoes is from The Johnson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. dry pappardelle
2 strips thick-sliced bacon, diced
1/3 cup sun-dried tomatoes packed in oil, drained, minced
3 cups cooked chicken, sliced (12 oz)
1 Tablespoon garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
Directions:
Directions:
1. Bring a large pot of salted water to a boil for the pappardelle.
2. Cook pasta according to package directions. Drain and set aside.
3. Saute bacon and tomatoes in a large nonstick skillet over medium-high heat until bacon browns, 3 minutes.
4. Add chicken, garlic, and pepper flakes, and cook until garlic starts to brown, 1 minute.
5. 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. 
6. Season with salt and pepper and serve.Salt and freshly ground black pepper to taste
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
40 min

 

 

 

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