Tuscan Chicken Pappardelle

by Thea Miller

Tuscan Chicken Pappardelle

This quick one pot meal serves 6.


2-3 tablespoons olive oil
1 large boneless skinless chicken breast, equal to 1 lb.
3 teaspoons Italian seasoning
Salt/Pepper, to taste
1 tablespoon salted butter
3 cloves garlic, minced
¼ cup dry white wine, see notes
1 tablespoon Delallo Tomato Paste
1 teaspoon dried oregano
1 pinch red pepper flakes, optional
2 cups chicken broth
1 ¼ cups half and half, (half cream/half milk)
1/3 cup sundried tomatoes, drained and chopped
½ lb.Delallo Pappardelle
½ cup Parmesan cheese, grated
¼ cup Romano cheese, grated
2 cups spinach


Season and sear the chicken:
Slice the chicken into 3 thinner slices and pat completely dry. Season each side with Italian seasoning and salt/pepper.
Heat olive oil in a large pot over medium-high heat. Add the chicken and sear on each side for 4-5 minutes, until a golden brown crust has developed. Set aside once cooked through. Remove any leftover oil but keep the brown remnants in the pot. Let the chicken rest for 5 minutes, then cut into bite-sized pieces. Add any juice from the chicken plate to the pot.
Prepare the sauce and the pasta 
Melt butter over medium heat. Add the garlic, wine, tomato paste, oregano, and red pepper flakes. Use a silicone spatula to “clean” the bottom and sides of the pan to incorporate more flavor into the sauce. Cook until thickened and reduced by half, 3-4 minutes.
Add the chicken broth. Slowly stir in the half and half. Add the sundried tomatoes and bring to a gentle boil. Add the pasta and submerge it into the liquid. Let it come to a boil again and cook according to package instructions. Stir a few times throughout cooking to ensure pasta doesn't stick to the bottom. Taste test a noodle for doneness before proceeding.
Reduce heat to low. Slowly sprinkle in the cheese and stir to incorporate until smooth.
Add the chicken and spinach and stir to combine. Heat 1-2 minutes, until chicken is heated and spinach is wilted. Serve.

adapted from the cozy cook.