Friday, April 16, 2010

Pappardelle Alfredo with Chicken and Broccoli

Alfredo sauce is a fantastic sauce to master. It's delicious and satisfying, and everyone seems to love it. But you don't have to do the same-old and serve it on fettucine. Sometimes the funnest way to freshen up a classic pasta sauce is to use a fun and different noodle! I chose pappardelle, a wide egg noodle that holds the Alfredo sauce and complements the rich creamy flavors perfectly. This sauce is not nearly as bad for you as what you might find in an Italian restaurant or a jar. Served with sauteed chicken and roasted broccoli, and complemented with flavorful onions and garlic, this is one pasta dish that you'll serve again and again!

Pappardelle Alfredo with Chicken and Broccoli
A creamy and satisfying sauce for any pasta! 
Serves 2

For the sauce:
1/2 cup heavy cream
1/2 cup milk (I used skim!)
1 T. butter
1 T. flour
1/4 cup grated Parmesan cheese, plus more for serving
1/4 cup Pecorino Romano cheese (or use all Parmesan)

Florets from 1 head of broccoli
3 T. extra virgin olive oil
2 chicken breasts, diced into 1 inch pieces
1/2 sweet onion, diced
2 garlic cloves, diced
Kosher salt
Black pepper
8 oz. pappardelle pasta, or your favorite noodle

Preheat oven to 400 degrees. Spread broccoli on baking sheet and drizzle with olive oil and sprinkle with kosher salt. Roast for 15 minutes, stirring once, until beginning to brown on the edges. Remove and set aside in a bowl.

Set a large pot of water over high heat to boil. Cook pasta according to package directions to al dente.

Set a large skillet over medium heat with 1 T. olive oil. Sprinkle diced chicken with kosher salt and pepper and add to skillet. Saute for 8 minutes or until chicken is just cooked through. Remove into bowl with broccoli.

Add another T. of oil to the same skillet and add onions and garlic. Saute for 2-3 minutes until translucent, then add to bowl of broccoli and chicken.

To make sauce melt butter in a medium saucepan over medium-low heat. Add flour and whisk to combine. Once combined add cream and whisk to combine, then milk and whisk to combine. Let it bubble slightly for a couple minutes to reduce and thicken. Then add all of the grated cheese and stir. Season with a pinch of kosher salt and pepper. Combine chicken, broccoli, onions, garlic, pasta and sauce in large bowl. Serve immediately with extra cheese.

Recipe by Sarah Saubert

Wine of the Night
Chateau St. Jean
Sonoma 2008
Cold Creek Chardonnay

This is a very special Chardonnay. Kevin and I tasted it straight out of the barrel when we were in Sonoma a year before it was complete. We liked it already, so we ordered half a case. We were so excited to get it in the mail one year later! It is a light and fruity Chardonnay with pineapple and coconut nuts. It's fantastic with light dishes and on warm evenings!

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