Serves 4
| Ingredients | Amount |
|---|---|
| Papparadelle | 8 oz. |
| thick-sliced Bacon, diced | 3-4 slices |
| Sun-dried tomatoes, packed in oil, drained, minced | 1/3 cup |
| Cooked chicken, sliced | 3 cups |
| Garlic, minced | 1 Tblsp. |
| Red Pepper flakes | 1/2 tsp. |
| Dry white wine | 1/2 cup |
| Chicken broth | 1 cup |
| Heavy cream | 1/2 tsp. |
| Red Pepper flakes | 1/2 cup |
| Kosher Salt & Pepper to taste |
Directions:
Cook pasta according to package directions. Drain and set aside. Saute bacon and tomatoes in a large skillet over medium heat until bacon browns, about 3-5 minute. Add the chicken slices, garlic, and pepper flakes, and cook until garlic starts to brown, about 1 minute.
Deglaze the pan with the wine, scraping the bottom of the skillet. Stir in broth, cream, and pasta, and bring to a simmer. Cook until the sauce thickens slightly, about 3 minutes. Taste and season with salt & pepper if needed.
Serve in individual pasta bowls and top with Tomato-Broccolini Salad – so yummy!
| Ingredients | Amount |
|---|---|
| Broccolini | about 4 oz. |
| Grape tomatoes, halved | 1.5 cups |
| Red wine vinegar | 2 Tblsp |
| Olive oil | 3 Tblsp. |
| Honey | 1 Tblsp. |
| Dijon mustard | 1 tsp. |
Directions:
Cook broccolini in boiling salted water until tender. Drain, chop, and set aside. Whisk the vinegar, oil, honey, and mustard together in a bowl until blended, then season with salt & pepper. Toss the tomatoes and broccolini in the vinaigrette before serving.
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