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Chicken Pappardelle with Cambozola Cheese Sauce Recipe
  • Dinner

Chicken Pappardelle with Cambozola Cheese Sauce

Try this quick and flavourful pasta for dinner tonight. The creamy Cambozola cheese sauce is a tasty contrast to the spicy chicken—you can taste they belong together! If you can’t find pappardelle noodles substitute them with egg noodles.

Prep Time

Servings

6-8

1 – 2 Tbsp canola oil (15–30 mL)

1 large white onion, diced (1)

3 garlic cloves, minced (3)

1 cup half and half cream (250 mL)

1 cup Cambozola cheese, rind removed, cut into small pieces (250 mL)

10 oz pappardelle pasta (300 g)

2 tbsp canola oil, divided (25 mL)

2 lb boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces (1 kg)

3 garlic cloves, minced (3)

1-2 Tbsp hot sauce (15-30 mL)

¼ cup minced chives (60 mL)

¼ cup chopped Italian parsley (60 mL)

  1. In a heavy bottomed saucepan, heat canola oil over medium low heat. Add onion and cook until soft. Add garlic and cook for 1 more minute. Add half and half cream and bring to a boil. Immediately reduce heat to a simmer. Add cheese to the mixture, stirring constantly, until melted. Cover and keep warm.
  2. Meanwhile, cook pasta according to manufacturers instructions; drain and keep warm.
  3. In a large skillet, heat 1 Tbsp (15 mL) canola oil over medium-high heat. Add chicken to the skillet and sauté until browned. Reduce heat and add garlic; cook while stirring for about 1 minute. Whisk remaining 1 Tbsp (15 mL) canola oil and hot sauce together and add to skillet, stirring to evenly coat chicken.
  4. In a bowl, combine cooked pasta and Blue Cheese Sauce, stirring to evenly coat pasta. Divide pasta equally amongst 4 bowls and top with equal amounts of chicken. Garnish with minced chives and parsley and serve immediately.

 

Ingredients

1 – 2 Tbsp canola oil (15–30 mL)

1 large white onion, diced (1)

3 garlic cloves, minced (3)

1 cup half and half cream (250 mL)

1 cup Cambozola cheese, rind removed, cut into small pieces (250 mL)

10 oz pappardelle pasta (300 g)

2 tbsp canola oil, divided (25 mL)

2 lb boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces (1 kg)

3 garlic cloves, minced (3)

1-2 Tbsp hot sauce (15-30 mL)

¼ cup minced chives (60 mL)

¼ cup chopped Italian parsley (60 mL)

Did you know?

Did you know?

Directions

  1. In a heavy bottomed saucepan, heat canola oil over medium low heat. Add onion and cook until soft. Add garlic and cook for 1 more minute. Add half and half cream and bring to a boil. Immediately reduce heat to a simmer. Add cheese to the mixture, stirring constantly, until melted. Cover and keep warm.
  2. Meanwhile, cook pasta according to manufacturers instructions; drain and keep warm.
  3. In a large skillet, heat 1 Tbsp (15 mL) canola oil over medium-high heat. Add chicken to the skillet and sauté until browned. Reduce heat and add garlic; cook while stirring for about 1 minute. Whisk remaining 1 Tbsp (15 mL) canola oil and hot sauce together and add to skillet, stirring to evenly coat chicken.
  4. In a bowl, combine cooked pasta and Blue Cheese Sauce, stirring to evenly coat pasta. Divide pasta equally amongst 4 bowls and top with equal amounts of chicken. Garnish with minced chives and parsley and serve immediately.

 

Nutritional Analysis

Calories

480

Total Fat

25 g

Saturated Fat

9 g

Cholesterol

160 mg

Sodium

570 mg

Carbohydrates

30 g

Fiber

2 g

Sugar

2 g

Protein

31 g

Potassium

293 mg

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