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