Papardelle with vegetable and chicken marinara2016-02-07
- Servings : 2
- Prep Time : 15m
- Cook Time : 40m
- Ready In : 55m
Papardelle with vegetable and chicken marinara for a nice lunch or dinner with natural and simple flavors, as always at zannetcooks.com. This pasta, the papardelas, I must admit that has seduced me lately. If you found your front on the market, "pinch" a package.
- 160gr. Pappardelle or other thick pasta of your choice
- 300gr. Chicken fillet, finely chopped
- 2 medium carrots, cut into thin slices
- 1/3 Cup celery chopped
- ½ Cup cherry tomatoes
- 1 small onion grated
- 1 garlic clove crushed
- 1 ½ tbsp olive oil
- 1/3 Cup red wine
- 1 Bay leaf
- 2/3 Cup tomato juice
- A pinch of sugar
- salt & pepper
- flitzani ½ water or broth
Heat the oil in a wide skillet and saute the onion until browned. Add the chicken, to get color from all sides and pour garlic.
Deglaze with the wine and add the vegetables, tomato juice, bay leaves, sugar and Spice depending on taste. Add water or broth and simmer for 30-35 minutes.
Meanwhile, boil the pasta in plenty of salted water according to package instructions. Transfer to sauce, straight from the container, with the help of Tongs and stir.
Cook for another 2 minutes and switch off stove. Serve immediately and if we sprinkle with grated cheese of your choice.