Pappardelle Primavera Recipe

Information

Course: Main Course
Serves: 6

Ingredients

Chicken ragoût

• 4 (5-ounce) chicken breasts (boneless and skinless)
• salt and pepper
• 1 tablespoon of olive oil
• ¾ cup of shallots (finely chopped)
• ½ pound of shiitake mushrooms (julienned)
• 2 garlic cloves (finely chopped)
• ½ cup sun dried tomatoes
• 2 cups of asparagus (1-inch spears)
• ½ tablespoon fresh basil
• ½ tablespoon fresh rosemary
• ½ tablespoon oregano leaves (finely chopped)
• 1 pound fresh spinach leaves
• 4 ounces of Parmesan cheese (shaved) 

Goats' Cheese Cream Sauce

• 8 ounces goats' cheese
• 2 ½ cups heavy whipping cream
• 1 cup Parmesan
• salt and pepper

Pasta

• 1 ½ pounds pappardelle pasta
• 2 tablespoons olive oil
• salt

Garnish

• Shaved Parmesan cheese 
• Chopped parsley 

Recipe

Season chicken breast with salt and pepper; grill until fully cooked. Remove, cut in ¼-inch strips and set aside until needed.

To make goats' cheese cream sauce, combine ingredients in a small pan, and slowly heat until all the cheese has melted. Remove from heat; pour mixture into a blender, and purée until smooth. Remove; set aside.

To finish chicken ragoût, in a large medium heated sauté pan, add olive oil, followed by the shallots and shiitake mushrooms. Caramelise. Add the garlic, sliced chicken breast and rest of ingredients except spinach. Sauté. Add the goats' cheese cream sauce, followed by the spinach.

While chicken ragoût is simmering, boil the pasta in salted water until cooked, drain and lightly toss with olive oil. Divide the pasta among 6 plates, and spoon the creamy chicken ragoût over the pasta. Garnish with shaved Parmesan cheese and chopped parsley.