This burst tomato pappardelle is an absolute showstopper, combining the vibrant 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.

⏱ Time: 30 min
👥 Servings: 4-6
📊 Level: Medium
🥗 10 ingredients

Burst Tomato Pappardelle: A Flavor Explosion!

This burst tomato pappardelle is an absolute showstopper, combining the vibrant 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
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method Notes

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

Method
 

  1. Cook the pasta according to package directions. Toss with 1 tbsp olive oil and set aside.
  2. 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.
  3. Add the veggies: Add sweet corn and zucchini to the pan with the tomatoes. Sauté for a few minutes until zucchini is softened.
  4. Stir in minced garlic for the last minute of sautéing until fragrant.
  5. Add lemon juice, salt, and pepper to taste. (Optional: Add a splash of cream for richness).
  6. Pan-fry the chicken: Coat chicken pieces in flour mixture (flour, salt, pepper). Shake off excess.
  7. 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.
  8. 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

– 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.

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.

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