pappardelle with chicken, sage, and arugula

Add some greens like arugula, ramps, or asparagus to the mix, combined with your choice of protein to update your pasta dishes this spring. Spring is all about making something light yet filling, and this one hits the spot when it comes to eating pasta in the spring -- the chicken is juicy, the arugula adds depth, and the pappardelle soaks up all the flavors of each ingredient.

+BLOVIN'+

Pappardelle with Chicken, Sage, and Arugula serves 6

Ingredients 1 package of pappardelle 3 chicken breasts 1 bunch arugula, washed and stems removed olive oil, for the pan 1/4 cup unsalted chicken stock 4 tablespoon of butter 4 sprigs of sage 1/4 cup white cooking wine (or equivalent) flour salt and pepper prosciutto, optional

Directions - Preheat oven to 350. In a shallow plate, combine flour, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Dredge chicken in mixture until both sides are lightly coated. Shake off excess flour, and set aside. - In a large heavy-bottom skillet, melt 2 tablespoons of butter with olive oil on medium-high heat. Add chicken to pan, and cook one side until golden brown (or 3 minutes). Turn chicken over, drop heat to medium-low, and put cover on skillet. Cook for another 5 minutes without lifting the lid. - Remove skillet from heat, add the chicken stock and sage into the skillet, then place the skillet with lid on into the oven for no longer than 10 minutes. In the meantime, cook pappardelle as instructed on package, strain, and set aside. - Remove skillet from oven, and using a fork, shred chicken apart. Place skillet back on low heat -- add wine, arugula, and pappardelle into the skillet. Cook for another 3 minutes. Serve with parmesan and prosciutto (optional).