Burst Tomato Pappardelle: A Flavor Explosion!
Tender chicken and pappardelle pasta are tossed in a vibrant, burst tomato sauce for a quick and flavorful weeknight meal.
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
Allergens: Wheat, Soybeans.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.