This quick recipe came about as some pre-Saturday night sustenance.
Some extra energy was needed 😛 Sing it sister!!!
Whipped up in the Fanatic kitchen with the help of this lil’ lady…
Just like the good ol’ days back at JMU. Before a night out on the town?
Only this is many steps up from the pizza dinner of those days…
We just saved that for the next day. Ya know 😉
This recipe such had awesome flavor y’all. And was super easy to throw together. I can’t take much credit for the idea though, as it wasn’t mine!
Combined with all these great flavors, I must say that the pappardelle really makes this dish. These hearty egg noodles that Fanatic Mom gifted me from Trader Joe’s were the perfect touch to all these flavors…
This even tastes pretty darn good straight outta the fridge the next day. Not that I would know 😉
Greek Inspired Pappardelle
- 1 lb boneless, skinless chicken thighs, trimmed & chopped small
- 1/2 onion, sliced thin
- 1 clove garlic, chopped
- 1/2 lb. asparagus, chopped into 1″ pieces
- 1 cup cherry tomatoes
- 1 cup whole black olives
- 1/2 jar marinated artichokes, drained & chopped
- 3/4 cup crumbled feta
- 8 oz. egg pappardelle, cooked & drained (splash of pasta water reserved)
- 1 tblsp olive oil
- splash white wine
This was a throw together recipe that I did most of the sous cheffing for, so these cooking instructions aren’t exact 🙂
1. Boil pasta according to direction. Drain and reserve a bit of pasta water.
2. Saute chicken thighs in olive oil over medium heat for about 2-3 minutes, stirring. Add onion and garlic, cooking another 2-3 minutes. Add in asparagus and a bit of the pasta water (a few spoonfuls), season with salt & pepper. Continue to cook, stirring occassionally, until asparagus starts to get tender (about 7-10 minutes). Lastly, add in tomatoes, olives, artichokes and a splash of white wine and continue to cook until the tomatoes “burst” (about 5 minutes).
3. To finish, stir in pasta and crumbled feta to combine.