Emerald Chicken Pappardelle
This terrific recipe for Emerald Chicken Pappardelle was submitted by Pat Sprankle of Nashua, New Hampshire.
6 boneless, skinless chicken thighs
2 tablespoons olive oil
2 shallots, peeled and minced
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1 (5.2-ounce) package Boursin cheese with garlic and herbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup dry white wine
1 (8.8-ounce) package Italian Pappardelle noodles, cooked according to package directions
8 cherry tomatoes, halved for garnish (optional)
- Cut chicken into 1-inch pieces.
- In large skillet, 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. Add broccoli, cheese, salt, pepper and wine; stir and cook over medium heat about 5 minutes.
- On serving platter, mound noodles. Spoon chicken mixture over top. Garnish with cherry tomatoes, if desired.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.