Grilled Chicken Pappardelle

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
4 servings

This pasta uses grilled chicken, Italian seasoning, exotic mushrooms and basil pesto to create a comforting dish for any customer.

Ingredients

12 oz. boneless, skinless chicken breasts
1 tbsp. Italian seasoning
Dash of kosher salt and pepper to taste
1 tbsp. olive oil
8 oz. fresh spinach, cleaned, trimmed
8 oz. exotic mushrooms (shiitake, oyster, crimini, etc.)
1/2 cup basil pesto
12 oz. whole-wheat pappardelle pasta

Steps

1. Toss chicken in olive oil and Italian seasoning with dash of salt and pepper. Let stand 20 mins.

2. While chicken is marinating, cook pasta in boiling salted water until al dente, about 10 mins. Strain, then rinse in cold water.

3. Heat large skillet over medium-high heat, then add chicken to sear. Cook until chicken is cooked through, about 4 to 6 mins. per side. Remove from pan, then slice into ½-in. strips.

4. Add mushrooms to pan, then sauté until tender, about 3 mins. Add spinach and stir once, then add remaining ingredients. Stir to incorporate vegetables and until heated through. Serve immediately.

Recipe by Mount Carmel Hospital System, Columbus, Ohio

More From FoodService Director

Industry News & Opinion
millennial employee handshake

Boy, is it ever fun being a member of the millennial generation. On the one hand, there’s a bevy of seasoned bosses and co-workers who typecast us as lazy, easily distracted, entitled upstarts who don’t value older generations’ experience. And on the other hand, there’s an economy that we entered at the exact wrong time that—while it is recovering—required us to settle for less pay and fewer benefits at the beginning of our careers, stunting our growth trajectory right from the start. (Whoops, there I go playing right into our complain-y stereotype.)

Like us or not, the millennial...

Ideas and Innovation
fidget spinner

While they may be a nuisance to parents, restaurants are finding an unexpected use for trendy fidget spinners. A chef at Houston seafood spot Reef posted a video to Instagram to show off the new technique: dripping sauce over the toy while it’s spinning on a plate to make creative designs.

Sponsored Content
ballpark stadium food trends

From Bush’s Best ® .

Whether it’s at a college or university, a minor league game or a major league game, sports stadiums offer an array of delicious foods that sports fans love. A look at what’s happening in stadiums’ food offerings spotlights a few trends that foodservice directors should keep an eye on and adapt for their own menus.

1. More pork options

According to Technomic’s MenuMonitor, powered by Ignite, instances of pork on stadium menus have increased 33% year-over-year. Going ultra-indulgent with pork is trending, too—Kauffman Stadium in Kansas City, Mo., serves...

Sponsored Content
blended burger mushrooms

From The James Beard Foundation.

Blending meat and mushrooms in burgers and other iconic foods is a major trend heralded by a number of trendsetters and publications.

As many know, this trend was started by college and university chefs and dining directors because they could create better burgers (and meatballs, tacos and meatloaf) by blending at least 25% ground mushrooms in with beef. These operators knew that “the blend” was better-tasting, better for the environment, better nutritionally and better for holding because of the juicier texture.

In return for being...

FSD Resources