chicken parmesan pappardelle
lilyvanbilly on
Serves: 4
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic
- 1/2 tsp red pepper flakes
- 565 gr ground chicken
- 2 tsp dried italian seasoning
- 1 pinch of salt
- 1 pinch of pepper
- 780 ml passata sauce
- 100 gr parmesan cheese
- 100 gr mozzarella cheese
- 340 gr pappardelle pasta
- 1 handful basil leaves
Materials
- large skillet
Instructions
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Heat olive oil in a large skillet over medium-high heat. Add finely chopped garlic and red pepper flakes and cook for 2 to 3 minutes.
Add ground chicken, dried italian seasoning and salt & pepper. Cook, breaking up the chicken until it is in small pieces. Continue to cook the chicken until cooked through, about 10 minutes.
Add passata sauce, bring to a simmer, then reduce the heat to medium-low and simmer for 20 minutes.
Reduce heat to low and add the parmesan cheese and mozzarella cheese. Stir to combine. Adjust salt and pepper as needed.
While the sauce is simmering, cook the pappardelle pasta according to the package directions for al dente. Drain pasta and transfer to skillet with meat sauce. Stir to coat pasta in the sauce and serve with basil leaves and additional parmesan cheese.