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DnD



Pappardelle Primavera

Serving Size - 6
Prepared By - DnD
Recipe Rating
* * * * * 		Printer Friendly Recipe

CHICKEN RAGOOT
4 (5-ounce) chicken breasts (boneless, skinless)
To taste kosher salt
To taste white pepper (cracked)
1 tablespoon olive oil
3/4 cup shallots (finely chopped)
1/2 pound mushrooms (julienned)
2 garlic cloves (finely chopped)
1/2 cup sun-dried tomatoes (julienned)
2 cups asparagus (cut into 1-inch spears)
1/2 tablespoon fresh basil leaves (chiffonade)
1/2 tablespoon fresh rosemary leaves (finely chopped)
1/2 tablespoon fresh oregano leaves (finely chopped)
1/2 tablespoon fresh thyme leaves (finely chopped)
1 package (1-pound) fresh spinach leaves
4 ounces Parmesan cheese (shaved)
GOAT CHEESE CREAM SAUCE:
8 ounces goat cheese
2 1/2 cups heavy whipping cream
1 cup Parmesan cheese (grated)
To taste kosher salt
To taste white pepper (cracked)
PASTA:
1 1/2 pounds pappardelle pasta
To taste kosher salt
2 tablespoons olive oil
GARNISH:
Shaved Parmesan cheese
Chopped parsley

Season chicken breast with salt and pepper; grill until fully cooked. Remove, cut in 1/4-inch strips and set aside until needed. To make goat cheese cream sauce, combine ingredients in a small saucepan, and slowly heat until all cheese has melted. Remove from heat; pour mixture into a blender, and puree until smooth. Remove; set aside. To finish chicken ragout, in a large medium heated saute pan, add olive oil, followed by shallots and mushrooms. Caramelize. Add the garlic, sliced chicken breast and rest of ingredients except spinach. Saute. Add the goat cheese cream sauce, followed by the spinach. While chicken ragout is simmering, boil the pasta in salted water until cooked; drain and lightly toss with olive oil. Divide the pasta among 6 separate plates, and spoon the creamy chicken ragout over the pasta. Garnish with shaved Parmesan cheese and chopped parsley.