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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pappardelle Alfredo Topped With Blackened Chicken

on December 27, 2014

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I so love Pappardelle pasta. Those wide pasta noodles grab onto the sauce really well, For this recipe, I find the best way is to start is with the chicken.

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I use chicken cutlets for this recipe. They are a thinner cut in comparison to the standard boneless-skinless chicken breasts so they cook a lot faster.

Spread the blackened seasoning on both sides of the chicken cutlets. There are a bunch of different spices in this blend, so I don’t use any extra salt.

In a preheated large cast iron skillet melt a couple of tablespoons of unsalted butter. In batches of 3, sear the chicken on both sides, 3-4 minutes on the first side, 2-3 minutes on the other side. You want to make sure they are cooked all the way through. Some of the cutlets may be slightly thicker so those may need little longer in the skillet. Add more butter for each new batch. When all the cutlets are cooked then slice them on the bias.

Place them on a heatproof plate covered with foil and set into a 225-degree F. oven to stay warm.

Next, is to prepare the Alfredo sauce and asparagus tips. First, blanch the asparagus in boiling salted water for just a minute or two. Peas would be great in this dish too. Using a large hand-held strainer or slotted spoon, transfer the blanched asparagus right into a bowl ice water to shock them and stop their cooking. Once they cooled down remove the asparagus from the water and slice on the bias, around 2 inches in length. Set aside.

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In a sauce pot, on medium heat, warm up milk and heavy cream together. Heat up the milk and cream just long enough to where bubbles start to appear around the inner rim of the pot. This is called scalding the milk.

In another large deep sided pan melt butter, then whisk the flour in to make a *Roux. Once all the raw flour is cooked out, pour the hot milk and cream mixture in whisking the whole time.

Add freshly grated nutmeg, garlic powder, Kosher salt, and freshly cracked black pepper. Keep whisking until the mixture thickens, about 3-5 minutes, or when sauce coats the back of a spoon.

Remove the pan from the heat, change to a wooden spoon, add the grated cheese and stir until all the cheese is combined.

At this point the Alfredo sauce and chicken are done, next is to cook the pasta.

While making the Alfredo sauce, have a 6-quart stock pot of salted boiling water ready on the back burner. Now all you need to do is to cook the pasta.

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Cook the pasta according to the package. Do Not discard any of the pasta water. Reserve (1-2 cups) of the starchy pasta cooking liquid. Note: add the pasta water only after you’ve added the pasta to the sauce and tossed. If the sauce needs thinning out, ladle in small amounts of the pasta water, at a time, then toss. Reserve the rest of the pasta water on the back burner.

After I’ve tossed the pasta through and many any adjustments to the sauce, add the blanched asparagus into the pasta water just enough to heat the asparagus tips before adding it to the finished Pappardelle Alfredo.

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Finish the dish with the sliced blackened chicken on top. Garnish with fresh parsley. This dish is so delicious and comforting that I’m sure once you try it, you’ll be making it again and again.

Serve immediately.

Prep time: 10 minutes (make sure you have all the ingredients pre-measured out, cheese grated, and the chicken seasoned)
Cook time: 35-40 minutes (varies on how much chicken you have)
When doing chicken in batches, cover a plate with foil or set the oven on 225-degrees F. to keep chicken warm.
Equipment: Cast iron skillet, 6-quart stock pot.

Ingredients:
1-1/2 pounds of chicken cutlets
8 tablespoons unsalted butter, 2 tablespoons per batch of chicken
1 package of Pappardelle (substitute Fettuccine)
1 bunch of fresh asparagus (blanched and cut on the bias into 2-inch pieces), optional
1/4 cup of blackened seasoning
2 cups of whole milk
1 cup of heavy cream
4 tablespoons of unsalted butter
4 tablespoons of flour
1 teaspoon of freshly grated nutmeg
1 teaspoon garlic powder
1 teaspoon Kosher salt
1-1/2 teaspoons of freshly ground black pepper
1 cup of freshly grated Parmigiano- Reggiano cheese
1/4 cups of freshly chopped Italian flat-leaf parsley, (substitute 2 tablespoons dried)

Directions:
Spread the blackened seasoning on both sides of the chicken cutlets.

In a preheated large cast iron skillet melt a couple of tablespoons of unsalted butter. In batches of three, sear the chicken on both sides, 3-4 minutes on the first side, 2-3 minutes on the other side. You want to make sure they are cooked all the way through. Some of the cutlets may be slightly thicker so those may need little longer in the skillet. Add more butter for each new batch. When all the cutlets are cooked then slice them on the bias.

Place them on a heatproof plate covered with foil and set into a 225-degree F. oven to stay warm.

Next, is to prepare the Alfredo sauce and asparagus tips. First, blanch the asparagus in boiling salted water for just a minute or two. Using a large hand-held strainer or slotted spoon, transfer the blanched asparagus right into a bowl ice water to shock them and stop their cooking. Once the asparagus has cooled down, remove the asparagus from the water and on the bias, around 2 inches in length. Set aside.

In a sauce pot, on medium heat, warm up milk and heavy cream together. Heat up the milk and cream just long enough to where bubbles start to appear around the inner rim of the pot. This is called scalding the milk.

In another large deep sided pan melt butter, then whisk the flour in to make a *Roux. Once all the raw flour is cooked out, pour the hot milk and cream mixture in whisking the whole time.

Add freshly grated nutmeg, garlic powder, Kosher salt, and freshly cracked black pepper. Keep whisking until the mixture thickens, about 3-5 minutes, or when sauce coats the back of a spoon.

Remove the pan from the heat, change to a wooden spoon, add the grated cheese and stir until all the cheese is combined.

At this point the Alfredo sauce and chicken are done, next is to cook the pasta.

While making the Alfredo sauce, have a large (6-quart) stockpot of salted boiling water ready on the back burner. Now all you need to do is to cook the pasta (Pappardelle or Fettuccine) according to package instructions.

Do Not discard any of the pasta water.
Note: Add the pasta water only after you’ve combined the pasta and sauce. If the sauce needs thinning out, ladle small amounts of the pasta water at a time, then toss.
Reserve the rest of the pasta water on the back burner.

After I’ve tossed the pasta through and made any adjustments to the sauce, add the blanched asparagus into the pasta water. Heat the asparagus tips. before adding it to the finished Pappardelle Alfredo, and toss.

Finish the dish with the sliced blackened chicken on top. Garnish with fresh parsley. This dish is so delicious and comforting that I’m sure once you try it, you’ll be making it again and again.

Serve immediately.

*Roux: A mixture of flour and butter (or fat) used to thicken sauces.

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One response to “Pappardelle Alfredo Topped With Blackened Chicken

  1. Moyia says:

    Looks fabulous! Going to try this.

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