Pappardelle with Chicken and Winter Greens

Pappardelle with Chicken and Winter Greens
Photo by Leo Gong, Randy Mon


  • 3 cups shredded white and dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken)
  • 2 tablespoons olive oil
  • ½ cup reduced-sodium chicken broth
  • ½ medium head radicchio
  • 8 ounces dried pappardelle pasta
  • 1 cup freshly shredded asiago cheese, divided
  • 3 large garlic cloves, thinly sliced
  • + 5 more ingredients
    • Salt and freshly ground black pepper
    • 1/3 cup dry sherry
    • 1/3 cup heavy cream
    • 1 medium lemon
    • 1 bunch (1 lb.) green Swiss chard

1. Bring a large pot of well-salted water to a boil over high heat. Meanwhile, trim stems and ribs from chard (save for another use, such as soup, if you like). Cut leaves crosswise into 1/3-in.-wide ribbons. Peel any rubbery outer leaves from radicchio and cut out tough core; discard both. Slice...

View full recipe at My Recipes


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