Chicken Papparadelle with sun-dried tomatoes

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


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.


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.