1 tbsp olive oil
7 boneless skinless chicken thighs, cut into 1 inch pieces
salt and pepper
1 medium yellow onion, diced
2 garlic cloves
2 c heavy cream
1 lb pappardelle
Cook chicken with oil after seasoning with salt and pepper. Cook for 7 minutes. Add onion and cook 6 min. Add garlic and cook 30 seconds. Add cream and bring to a boil. Reduce to simmer and cook about 15 minutes until it coats the back of a spoon. Season with salt and pepper.
Boil pappardelle. Reserve 1 cup cooking water. Add to sauce and toss pasta with sauce.
Ok, so that is Martha’s recipe. I used chicken breasts and substituted broccoli for half. I also added Parmesan cheese because pasta without cheese is like air without oxygen. This was good. I haven’t used pappardelle in a long time and I do like it. It definitely needed cheese though!