Papardelle with Creamy Chicken Sauce
Submitted by: JustRightMenus
Description:
Pappardelle is a very broad noodle, like a broad fettuccine.
Servings: 6
From the kitchen of:
Everyday Food, March 2011, page 84.
Ingredients
1 TB extra-virgin olive oil
7 boneless, skinless chicken thighs, cut into 1" pieces (about 1 pound)
Coarse Salt
Ground Pepper
1 medium yellow onion, diced medium
2 garlic cloves, minced
2 c. heavy cream
1 pound pappardelle
Directions
In a large Dutch oven or heavy pot, heat oil over medium-high.
- Season chicken with salt and pepper, and cook about 7 minutes, until i releases its juices and is almost cooked through.
- Add onion and cook about 6 minutes, until translucent, stirring occasionally.
- Add garlic and cook just 30 seconds or so, until fragrant.
- Add cream and bring to a boil.
- Reduce heat to a rapid simmer and cook about 15 minutes, sitrring occasionally, until sauce is thick enough to coat the back of a spoon.
- Season to taste with salt and pepper.
Meanwhile, in a large pot of boiling salted water, cook pasta until ad dente.
Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta.
Serve immediately.