Spinach and Shallot Pappardelle Chicken Pasta

Spinach and Shallot Pappardelle Chicken Pasta

Spinach and Shallot Pappardelle Chicken Pasta

June 9, 2017
: 4
: 5 min
: 25 min
: 30 min
: Easy

This spinach-loaded pasta does not sacrifice flavor for nutrition and vice versa. I hope you enjoy!

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Ingredients
  • 2 Chicken Breasts (cubed)
  • 375-gram (Serves 4) package of Pappardelle Pasta
  • Salt & Pepper (To taste)
  • Olive Oil
  • Parmesan (optional)
  • For Sauce:
  • 1 Cup (250ml) Heavy Cream
  • 1 Chicken Bouillon cube
  • 1 Cup of Water
  • 2 Medium Shallots (roughly chopped)
  • 8 Garlic Cloves (roughly chopped)
  • 5 Cups Baby Spinach (roughly chopped)
  • 1 Handful Baby Spinach
  • 1 Tbsp Olive Oil
  • 2 Tbsp Unsalted Butter
  • 3 Tbsp Plain Flour
  • 1 Large Lemon (Juiced)
  • Salt & Pepper (To taste)
Directions
  • Step 1 Heat a deep saucepan to medium heat. Add 1 Tbsp Olive Oil and 2 Tbsp of Unsalted Butter. Add chopped shallots and cook until clear (2-3 minutes), then add chopped garlic. After a minute, sprinkle 3 Tbsp of Flour over shallots and garlic- stir to combine.
  • Step 2 Add 1 chicken bouillon cube, 1 cup of water, and 1 cup of heavy cream- cook until thickened. Raise heat if you must.
  • Step 3 While sauce is thickening, heat a saute pan to medium-high heat. Drizzle Olive Oil, and add cubed chicken breasts. Flavor with salt and pepper.
  • Step 4 Cook pappardelle pasta, following the directions on the package.
  • Step 5 Return to spinach shallot sauce. Set heat to medium-low. Add chopped spinach a little at a time, until all has cooked down (about 6-8 minutes).
  • Step 6 When spinach is cooked down, emulsify thoroughly with blender. Salt and Pepper to taste (Don’t under salt).
  • Step 7 Take off heat. Stir in a handful of baby spinach and 1 juiced lemon.
  • Step 8 Drain pasta, and add pasta and chicken to spinach and shallot sauce. Toss and serve with parmesan (optional).

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