chicken noodle style pappardelle.


i’m getting ready to say bye-bye, ta-ta, toodle loo mf-er to winter. the sun has been shining in seattle the last few days, and i am so excited for the first signs of spring. but sure is cold here still…..brrrrrrrrr.

this chicken noodle style pappardelle dish is so cozy and delish with all kinds of herbs & spices. those big fat pappardelle noodles are too. good. to. be. true.

plus, i love anything that serves as a canvas for all the black pepper. more black pepper for me, the better.

the tiny bit of turmeric in here makes the noodles bright yellow and adds some earthy depth to the whole dish. be careful with that stuff and rinse your kitchen tools & bowls right away - it kinda stains!


you could make this into a true chicken noodle soup by using extra broth and fewer noodles. don’t forget to add some extra salt to taste.

this version is more of a pappardelle dish in the style of chicken noodle soup :) you may know that i don’t give much of a hoot about liquid brothy soups and i’m just here for all the textures.

pappardelle is such a treat and i always feel fancy when i get to buy some specialty pasta from the nice part of the store, lol. can’t wait to use the rest in something different, like stroganoff.

enjoy these scrumptious late winter noods!


Chicken Noodle Style Pappardelle

Serves 4-6

Total Time: 30 minutes


  • 1 yellow onion, diced

  • 1-2 celery stalks, sliced into bits

  • 4 large carrots, sliced

  • 2 TB. unsalted butter

  • 1 chicken breast, cooked & shredded

  • 1/2 tsp. salt

  • 1/2 tsp. black pepper

  • 1/4 tsp. paprika

  • 1/2 tsp. turmeric

  • juice of 1 lemon, divided in half

  • 32 - 40 ounces low-sodium chicken broth

  • 4-8 ounces uncooked pappardelle noodles

  • fresh thyme sprigs & sage leaves

  • green onions, sliced


Cook and season the chicken breast as desired and shred on a cutting board. Toss the shredded chicken breast in juice of 1/2 a lemon & black pepper. Chop and dice all the vegetables.

Heat a large stock pot or dutch oven to medium heat and melt the butter. Add the diced onion and cook 3-5 minutes until translucent and browned, stirring frequently. Add the chopped celery and carrots and toss everything to cook a few more minutes until slightly tender. Add the salt, black pepper, paprika, and turmeric and stir. Add some fresh thyme sprigs and sage leaves to the pot.

Add the shredded chicken and chicken broth to the pot and bring to a boil. Once boiling, stir everything well and lower to a light rolling simmer. Add the uncooked pappardelle and toss with tongs, cooking for about 10 minutes until the noodles are tender. Squeeze the other half of lemon all over and toss to combine.

If you’d prefer a true chicken noodle soup, use more chicken broth and fewer noodles. Add extra salt & pepper to taste.

For noodles like I made in these photos, use 32 ounces of chicken broth and 8 ounces of uncooked pappardelle noodles.

Serve in bowls with extra thyme sprigs, sliced green onion, and plenty of black pepper. Store in covered dutch oven or airtight container in the fridge and reheat as needed. Enjoy within 3 days.



marinated mushroom & fontina pizza.


mmmmmmushroom pizzaaaaaaa.

the inspiration for this baby comes straight from the menu at the masonry, a wood-fire pizza place in seattle that some of our mutual friends opened several years ago.

their mushroom pizza is my jammmmm, and i love the stinky cheese they make it with. i think about that mushroom zaw all the time. so i decided to make my own.


i wanted the mushrooms to be more flavorful on my homemade version, so i marinated them in garlicky olive oil with a bit of red wine vinegar and thyme.

the usual taleggio cheese that they use on their mushroom pizza was substituted here with fontina, and it worked just as well! super mild, but still just stinky and melty enough for my liking.


i’ve been using the pizza dough recipe from half baked harvest cookbook on our pizza stone for a while now. it turns out really well…but obviously the main thing standing between me and top notch homemade pizza is a wood fire pizza oven.

one day….


this pizza is pretty simple, but the flavor is most excellent!

it is a bit elevated if you’re feeling like kind of a “fancy” homemade zaw. what i mean to say is, the fontina cheese is more expensive than your standard pizza mozzarella.

the marinated mushrooms are so flavorful and tender. you can use the remaining garlic from the marinade directly on the dough. then top with fontina cheese and all the mushrooms. delicious!

after baking, top with fresh thyme, arugula & red chile pepper flakes and enjoy thoroughly :)

Marinated Mushroom & Fontina Pizza

Makes One 12” Pizza

Active Time: 30 minutes, Total Time: 3 hours


Pizza Dough: (Adapted from the Half Baked Harvest Cookbook!)

  • 1/2 cup warm water

  • 1 1/2 tsp. instant yeast

  • 1 TB. honey

  • 1 cup bread flour

  • 1/4 tsp. salt

  • 1 TB. extra virgin olive oil

Marinated Mushrooms:

  • 1/2 cup extra virgin olive oil

  • 5-6 garlic cloves

  • 6 large crimini mushrooms, cut into chunks or slices

  • splashes of red wine vinegar

  • salt, pepper, fresh thyme


  • 4 ounces fontina cheese, or another mild but kind of stinky cheese

  • fresh arugula, optional

  • red chile flakes, optional


For the dough, add warm water, honey, and yeast to a medium bowl and whisk. Let sit for about 10 minutes until it gets a bit foamy. Add the bread flour and salt, mix and use your hands to knead the dough together for a few minutes. Add a sprinkle of flour if it's too sticky.

Use the olive oil to grease another large bowl and transfer the dough to this bowl, turning the dough to coat in oil. Cover with a warm damp towel or plastic wrap and let rise for 1 to 2 hours, or until about doubled in size. You can make the dough in advance and freeze it in plastic wrap if you need to.

To marinate the mushrooms, slice the garlic cloves and put them in the 1/2 cup of olive oil in a jar and let it infuse overnight or for a couple hours with a pinch of salt & pepper (this infusion step is optional, but it makes the olive oil very garlicky!). Place the sliced mushrooms in a shallow dish and pour the garlic infused olive oil over top and toss gently to coat. Add a couple splashes of red wine vinegar. Sprinkle with some fresh thyme and cover with plastic wrap. Marinate at room temperature for 2 hours, tossing the mushrooms occasionally.

If using a pizza stone, preheat it in the oven as hot as you can while you prepare the pizza, about 500 degrees F. 

After the dough is risen, punch it down and turn out onto a lightly floured surface. If you're using a baking sheet and not a pizza stone, you can turn out the dough onto a lightly greased & floured baking sheet. Roll out as thin as you can, about 1/4 inch thick. 

Heat oven to 450 degrees F whether you're using a pizza stone or a baking sheet. If you're using a pizza stone, the oven should be BLAZING HOT from preheating the stone, so be careful. We even bought a pizza peel for this step. 

Once the dough is rolled out to 1/4” thick, sprinkle some of the garlic from the mushroom marinade onto the dough. Spread the fontina cheese all over and almost to the edges. Top with the marinated mushrooms.

I usually build the pizza on top of a piece of parchment sprinkled with corn meal so that I can shimmy the pizza from the parchment onto the hot pizza stone (also sprinkled with corn meal) in the oven. This step is very precarious, so be alert :)

Bake the pizza at 450 degrees F for 16-18 minutes, until cheese is melty and crust is golden brown. Carefully remove from oven using a pizza peel or scoot the pizza onto a large cutting board with a kitchen tool. Slice and serve immediately!