chicken noodle style pappardelle.

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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!

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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!

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Chicken Noodle Style Pappardelle

Serves 4-6

Total Time: 30 minutes

Ingredients:

  • 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

Instructions-

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.

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cipollini cacio e pepe.

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glorified buttered noodles of our childhoods.

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who doesn’t love a buttery noodle? lol. i always liked red sauce as a kid, so when i saw friends who didn’t like red sauce on spaghetti putting butter on their noodles i was like oooooooh. butterrrrr. cool.

cacio e pepe is such a delicious, simple yet elevated pasta dish you can put together in about 15 minutes.

the purists don’t use any onion but i used minced cipollini onion in the skillet to pep it up a notch. garlic would also be amazing obviously, but i tried not to stray too far from the traditional basic ingredients.

don’t forget to reserve a cup of the pasta water after cooking the noodles. this step is key!

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when i usually make spaghetti i just toss it with olive oil at the end to keep the noodles from sticking and immediately add red sauce. but if you don’t intend to use pasta sauce, you must reserve some pasta water and toss it with the cooked noodles in a cast iron pan (ideally, cast iron) to keep the noodles smooth and not clumped together. then melt in that cheeeesey goodness and dinna is served.

and extra black pepper and red pepper flakes for me! and a spot of vino, of course.

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gimme that wintery pile of comfort.

Cipollini Onion Cacio e Pepe

Serves 2-3

Total Time: 15 minutes

Recipe adapted from Bon Appétit

Ingredients:

  • 6 ounces bucatini or spaghetti noodles

  • kosher salt

  • 3 TB. unsalted butter

  • 1 cipollini onion, minced

  • 2 - 3 tsp. freshly cracked black pepper

  • 1 cup shaved parmesan & romano cheese (I found a shaved blend of these cheeses at the store)

  • crushed red chili flakes

Instructions-

Boil 6 cups of water in a medium pot with a big pinch of salt. Once boiling, add the dry noodles and cook 7 or 8 minutes (or to 2 minutes before noodles are actually tender). Reserve 1 cup of the pasta water before straining the noodles.

Mince the cipollini onion. In a cast iron skillet, melt 2 TB of unsalted butter on medium heat and add the onion and 2 tsp. of black pepper. Toss until onions are tender and mixture is fragrant, about 1 minute.

Add 1/2 a cup of the reserved pasta water to the pan and stir. Bring to a simmer. Add the drained noodles and remaining TB of butter to the cast iron pan and toss with tongs to coat the noodles with moisture.

Reduce heat to low and add 1/2 cup of the shaved parmesan cheese, tossing with tongs to melt. Add 1/4 cup of water if the noodles seem dry or sticky. You want the pasta water and cheese to coat the noodles and be smooth.

Add remaining cheese and toss to melt. To me, this part resembles the sticky marshmallow texture when you make rice krispy treats on the stove. Toss with extra black pepper and a pinch of salt if desired.

Serve immediately with crushed red chili flakes, extra shaved parmesan or romano cheese, and basil, if desired.

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