Calls cost 7p per min + network charge
Try this delicious Celebrity Cruises recipe for Pappardelle Primavera. This grilled chicken pasta dish in an indulgent creamy goats’ cheese sauce with caramelised onions and mushrooms is sure to transport your taste buds to Tuscan Grille, the rustic Tuscan-inspired speciality restaurant onboard our ships.
Course: Main Course
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.
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