×

Order Now

Fresh-USA-COVER-5percent

Fresh – Now available

Order your copy of Donal's Fresh today!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

main-meals

Chicken Parmesan Pappardelle

The perfect mid week meal!

45 4
Chicken Parmesan Pappardelle | DonalSkehan.com, The perfect mid week meal!

main-meals

Chicken Parmesan Pappardelle

The perfect mid week meal!

Friday, May 18, 2018
US / METRIC

1 tablespoon olive oil

3 to 4 cloves garlic, finely chopped

½ teaspoon red pepper flakes

565 g ground chicken (white or dark meat, or ground turkey)

2 teaspoons dried Italian seasoning

Kosher salt and freshly cracked black pepper

1 jar marinara sauce

100 g shredded Parmesan cheese, plus more to garnish

110 g shredded mozzarella cheese

340 g pappardelle pasta

Small fresh basil leaves

1 tablespoon olive oil

3 to 4 cloves garlic, finely chopped

½ teaspoon red pepper flakes

1¼ pounds ground chicken (white or dark meat, or ground turkey)

2 teaspoons dried Italian seasoning

Kosher salt and freshly cracked black pepper

1 jar marinara sauce

1 cup shredded Parmesan cheese, plus more to garnish

1 cup shredded mozzarella cheese

12 ounces pappardelle pasta

Small fresh basil leaves

Skillet

Colander

Large pot with lid

 

45mins
Serves 4

The first thing I ever learned to cook was chicken Parm. I would make it at least three times a week and serve it to everyone—my college roommates, my tennis teammates, my then boyfriend, and so on. It’s such a comforting dish, and one I’m really fond of, so I wanted to figure out how to make it a little more polished for serving at a party. I took all the signature parts—marinara sauce, mozzarella cheese, Italian seasoning—and tossed it with pappardelle along with ground chicken! Recipe from What’s Gaby Cooking!

Heat the oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook for 2 to 3 minutes, until the garlic is fragrant.
Add the ground chicken and Italian seasoning and season with salt and pepper. Cook, breaking up the chicken with the back of a wooden spoon, until it is in small pieces. Continue to cook until the chicken is cooked through, about 10 more minutes.
Add the marinara sauce, bring to a simmer, then reduce the heat to medium-low and simmer for 20 minutes.
Reduce the heat to low, add the Parmesan and mozzarella cheeses, and stir to combine. Taste and adjust the salt and pepper as needed.
While the sauce is simmering, cook the pasta according to the package directions for al dente.
Drain the pasta and transfer to the skillet with the meat sauce. Stir to coat the pasta in the sauce and serve garnished with basil leaves and additional Parmesan.
45mins
Serves 4

Ingredients
US / METRIC

1 tablespoon olive oil

3 to 4 cloves garlic, finely chopped

½ teaspoon red pepper flakes

565 g ground chicken (white or dark meat, or ground turkey)

2 teaspoons dried Italian seasoning

Kosher salt and freshly cracked black pepper

1 jar marinara sauce

100 g shredded Parmesan cheese, plus more to garnish

110 g shredded mozzarella cheese

340 g pappardelle pasta

Small fresh basil leaves

1 tablespoon olive oil

3 to 4 cloves garlic, finely chopped

½ teaspoon red pepper flakes

1¼ pounds ground chicken (white or dark meat, or ground turkey)

2 teaspoons dried Italian seasoning

Kosher salt and freshly cracked black pepper

1 jar marinara sauce

1 cup shredded Parmesan cheese, plus more to garnish

1 cup shredded mozzarella cheese

12 ounces pappardelle pasta

Small fresh basil leaves

You'll Need

Skillet

Colander

Large pot with lid

 

You might be interested in...

recipes

Baked Tomato Gnocchi

Baked Tomato Gnocchi
recipes

Creamy Chicken & Spinach Pasta

Creamy Chicken & Spinach Pasta
recipes

Drunken Spaghetti

Drunken Spaghetti
recipes

Fennel Sausage Meatball Pasta Bake

Fennel Sausage Meatball Pasta Bake