Smoked Chicken Papperdelle Recipe
Ingredients
| 750 g / 1 1/2 lb pappardelle | ||
| 1 1/2 kg / 3 lb smoked chicken, skin removed and flesh sliced | ||
| 1/2 cup / 125 ml / 4 fl oz white wine | ||
| 1 cup / 250 ml / 8 fl oz cream | ||
| Snipped chives | 2 Tablespoon | |
| black pepper | 1 | |
| Nasturtium Butter | ||
| 125 g / 4 oz butter, softened | ||
| Garlic | 1 Clove (5gm), crushed | |
| Lime juice | 1 Tablespoon | |
| Nasturtium flowers | 6 , finely chopped | |
Directions
1. To make Nasturtium Butter, place butter, garlic, lime juice and flowers in a bowl, mix well to combine and set aside.
2. Cook pasta in boiling water in a large saucepan following packet directions. Drain, set aside and keep warm.
3. Heat a nonstick frying pan over a medium heat, add chicken and cook, stirring, for 1 minute. Add wine, cream, chives and black pepper to taste, bring to simmering and simmer for 2 minutes. To serve, top pasta with chicken mixture and Nasturtium Butter.
2. Cook pasta in boiling water in a large saucepan following packet directions. Drain, set aside and keep warm.
3. Heat a nonstick frying pan over a medium heat, add chicken and cook, stirring, for 1 minute. Add wine, cream, chives and black pepper to taste, bring to simmering and simmer for 2 minutes. To serve, top pasta with chicken mixture and Nasturtium Butter.
Chef
