Pappardelle with Chicken and Winter Greens
You can never have too many main course recipes, so give Pappardelle with Chicken and Winter Greens a try. One portion of this dish contains around 24g of protein, 23g of fat, and a total of 455 calories. This recipe serves 6. Winter will be even more special with this recipe. Head to the store and pick up garlic cloves, salt and pepper, lemon, and a few other things to make it today. To use up the dry sherry you could follow this main course with the Bread and Butter Pudding as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.
Bring a large pot of well-salted water to a boil over high heat. Meanwhile, trim stems and ribs from chard (save for another use, such as soup, if you like).
Cut leaves crosswise into 1/3-in.-wide ribbons. Peel any rubbery outer leaves from radicchio and cut out tough core; discard both. Slice remaining leaves crosswise into 1/3-in.-wide ribbons. Zest lemon and set aside zest. Juice lemon and set aside 3 tbsp. juice.
Heat olive oil in a 12-in. frying pan over medium heat.
Add garlic and cook until just translucent, about 2 minutes. Increase heat to medium-high.
Add chicken broth, sherry, chard, radicchio, and lemon zest. Turn to coat and cook until chard is just tender to the bite, 2 to 3 minutes.
Add cream and half the cheese; stir to combine. Stir in chicken and cook until warmed through. Stir in lemon juice and season with salt and pepper.
Meanwhile, cook pappardelle in boiling water according to package directions. When pasta is cooked, drain and add to frying pan; use tongs to combine.
Transfer pasta to a serving bowl, sprinkle with remaining cheese, and serve.