Emerald Chicken Pappardelle

  • Yield 4 servings


6 -- boneless, skinless chicken thighs
2 tablespoons olive oil
2 -- shallots, peeled and minced
1 package (10 oz.) frozen chopped broccoli, thawed and drained
1 package (5.2 oz.) Boursin cheese with garlic and herbs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry white wine
1 box (8.8 oz.) Italian Pappardelle noodles, cooked according to package directions
8 -- cherry tomatoes, halved


  1. Cut chicken into l-inch pieces. In large frypan, place oil over medium heat. Add shallots and saute until translucent, about 2 minutes. Add chicken and continue to cook about 5 minutes or until chicken is no longer pink. Add broccoli, cheese, salt, pepper and wine; stir and cook over medium heat about 5 minutes. On serving platter, mound noodles. Spoon chicken mixture over top. Garnish with cherry tomatoes.



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