Prepare pappardelle as label directs; drain, return to saucepot and cover. Makes about 3½ cups.
Sprinkle chicken with ½ teaspoon each salt and pepper. In large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook 7 minutes or until golden brown, turning once. Transfer to plate.
In same skillet, heat remaining 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 5 minutes or until starting to brown. Sprinkle with flour; cook and stir 1 minute. Stir in wine; cook 2 minutes, scraping browned bits from bottom of skillet with wooden spoon. Add stock and heat to a boil; reduce heat to medium. Add chicken; cook and stir 5 minutes or until sauce is thickened
and internal temperature of chicken reaches 165°. Add pasta; toss. Makes about 6 cups.
Serve chicken and pasta garnished with parsley, if desired.
Chef Tip: Customize this dish by swapping the wine with marinara sauce and the stock with shredded mozzarella cheese melted on top of the chicken.
Ingredients
Directions
Prepare pappardelle as label directs; drain, return to saucepot and cover. Makes about 3½ cups.
Sprinkle chicken with ½ teaspoon each salt and pepper. In large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook 7 minutes or until golden brown, turning once. Transfer to plate.
In same skillet, heat remaining 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 5 minutes or until starting to brown. Sprinkle with flour; cook and stir 1 minute. Stir in wine; cook 2 minutes, scraping browned bits from bottom of skillet with wooden spoon. Add stock and heat to a boil; reduce heat to medium. Add chicken; cook and stir 5 minutes or until sauce is thickened
and internal temperature of chicken reaches 165°. Add pasta; toss. Makes about 6 cups.
Serve chicken and pasta garnished with parsley, if desired.