This burst tomato pappardelle is an absolute showstopper, combining the bright sweetness of bursting cherry tomatoes with tender pan-fried chicken and perfectly cooked pappardelle pasta. It’s a quick and easy weeknight meal that feels incredibly gourmet, delivering a complex flavor profile with minimal effort. Each bite of this tomato pappardelle is a delightful balance of textures and tastes, from the juicy burst tomatoes to the crisp-tender vegetables and the savory chicken. It’s the perfect dish for when you want something impressive without spending hours in the kitchen.
Key takeaways
- The key to this dish is the 'bursting' technique for cherry tomatoes, which creates a natural sauce.
- Thinly cut or pounded chicken cooks quickly and stays tender.
- Cook pappardelle al dente and toss it directly into the sauce to finish.
- Fresh ingredients like tomatoes, corn, and zucchini provide bright, fresh flavor.
Burst Tomato Pappardelle: A Flavor Explosion!
Ingredients
- 1 lb boneless skinless chicken breasts, cut thin or pounded a bit so they cook quicker and more evenly
- 1/2 cup flour
- 1 tablespoon DeLallo Private Reserve Extra Virgin Olive Oil
- 1-2 tablespoons butter
- one 8.8 ounce package of DeLallo Egg Pappardelle
- 1-2 cups cherry tomatoes
- 1-2 cup sweet corn, cut off the cob (about 2 ears)
- 1-2 cups zucchini half-moons (about 1 small zucchini)
- 2 cloves minced garlic
- juice of 1 lemon
Instructions
- Cook the pasta according to package directions. Toss with 1 tbsp olive oil and set aside.
- Make the sauce: Add cherry tomatoes to a pan with 1 tbsp olive oil. Cook until soft and burst. Break tomatoes to release juices, creating a thick sauce.
- Add the veggies: Add sweet corn and zucchini to the pan with the tomatoes. Sauté for a few minutes until zucchini is softened.
- Stir in minced garlic for the last minute of sautéing until fragrant.
- Add lemon juice, salt, and pepper to taste. (Optional: Add a splash of cream for richness).
- Pan-fry the chicken: Coat chicken pieces in flour mixture (flour, salt, pepper). Shake off excess.
- Heat 1 tbsp olive oil and 1-2 tbsp butter in a separate large skillet over medium-high heat. Add chicken and cook for a few minutes per side until golden brown and cooked through.
- Put it all together: Add the cooked pappardelle pasta and chicken to the pan with the sauce and vegetables. Toss to combine and serve immediately.
Notes
– Don’t overcrowd the pan when cooking the chicken; cook in batches if necessary.
– Reserve some pasta water to help loosen the sauce if it becomes too thick.
– Adjust lemon juice and seasoning to your personal preference. Allergens: Wheat, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
What makes this Burst Tomato Pappardelle work is the technique of ‘bursting’ the cherry tomatoes. As the tomatoes cook in the pan, their skins will begin to blister and split. This process is crucial because it releases their sweet, concentrated juices, which then form the base of the sauce. The heat from the pan causes the cell walls within the tomatoes to break down, releasing moisture and sugars. Adding the olive oil and butter at the right stage helps to emulsify these released juices with the fat, creating a light, flavorful sauce that clings beautifully to the pappardelle. Ensuring the tomatoes are not overcrowded in the pan allows them to heat evenly and burst properly, rather than steam.
The chicken is prepared by being cut thin or pounded slightly. This ensures that it cooks quickly and evenly, preventing it from becoming tough or dry. Searing the chicken first, then setting it aside, allows it to retain its moisture. It’s then returned to the pan towards the end of cooking, just long enough to warm through and absorb some of the sauce flavors. This method preserves the chicken’s tenderness and succulence.
Finally, the DeLallo Egg Pappardelle is cooked according to package directions, typically just a few minutes due to its fresh nature. The key is to cook it al dente – tender but with a slight bite. It’s then tossed directly into the pan with the burst tomatoes, corn, zucchini, and chicken. The residual heat and the starchy pasta water (if a little is reserved) help to further bind the sauce to the pasta, creating a cohesive and delicious dish.
Troubleshooting
- Problem: Tomatoes are not bursting.
Fix: Ensure the pan is hot enough before adding the tomatoes and avoid overcrowding. Cook in batches if necessary. A lid can also help trap steam to encourage bursting. - Problem: Sauce is too thin.
Fix: Allow the tomatoes to cook down longer to reduce and concentrate their juices. You can also reserve a small amount of pasta water before draining and add it to the sauce; the starch will help thicken it. - Problem: Chicken is dry or tough.
Fix: Ensure the chicken pieces are cut uniformly thin or pounded evenly. Do not overcook the chicken; sear it until just cooked through and return it to the pan only to warm. - Problem: Pappardelle is mushy.
Fix: Cook the pasta al dente, tasting it frequently towards the end of the recommended cooking time. Drain it immediately and toss it with the sauce while it’s still hot.
Substitutions
- Pasta: If pappardelle is unavailable, linguine, fettuccine, or even spaghetti can be used. The wider ribbons of pappardelle hold sauce well, but other long pasta shapes will still provide a satisfying meal.
- Tomatoes: While cherry tomatoes are ideal for their sweetness and tendency to burst, diced canned tomatoes (fire-roasted for extra flavor) can be used in a pinch. You may need to cook them down longer to achieve a similar sauce consistency.
- Corn: Frozen corn can be substituted for fresh corn cut off the cob. Ensure it is thawed before adding to the pan, or add it a minute or two earlier to allow it to heat through.
- Chicken: For a vegetarian version, omit the chicken entirely or substitute with firm tofu or chickpeas. If using tofu, press it well and pan-fry until golden before adding.
Pro tips
- Use good quality olive oil for the best flavor.
- Don’t overcrowd the pan when cooking the chicken; cook in batches if necessary.
- Reserve some pasta water to help loosen the sauce if it becomes too thick.
- Adjust lemon juice and seasoning to your personal preference.
Enjoy this sensational burst tomato pappardelle, a truly delightful and satisfying meal. Experiment with adding other fresh herbs or vegetables to make it your own.
Try this next: Crispy Asian Chicken Salad: Taste Explosion!
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Read also on TastyBend: Ground Turkey Nutrition Facts: Complete Scientific Analysis.
Frequently asked questions
What pasta works best with burst tomato sauce?
Pappardelle is ideal due to its wide surface area, which holds the chunky tomato sauce beautifully. Fettuccine or tagliatelle are excellent substitutes. Even a robust short pasta like rigatoni or penne can work if you want something different, ensuring the sauce clings well.
How do I get tomatoes to burst in the pan?
Use cherry or grape tomatoes. Cook them over medium-high heat without stirring too much initially. As they heat, their skins will blister and split, releasing their juices. A lid can help trap steam and encourage bursting, or you can gently press them with a spoon.
Can I make this burst tomato pappardelle ahead of time?
The sauce can be made a day or two in advance and reheated gently. Cook the pappardelle fresh just before serving for the best texture. If you must combine them ahead, the pasta may become slightly soft, but it will still be delicious.
How long should pappardelle be cooked for this recipe?
Pappardelle cooks quickly, usually 5-7 minutes for al dente. Taste a strand after 5 minutes. It should be tender but still have a slight chew. Overcooked pappardelle will be mushy and won’t hold up well to the sauce. Drain it just before adding to the sauce.
