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

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources