Papardelle with vegetable and chicken marinara

2016-02-07
  • Servings : 2
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 55m

8/2/16

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.

papardbologne (1) papardbologne (4)

Ingredients

  • 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

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Cook for another 2 minutes and switch off stove. Serve immediately and if we sprinkle with grated cheese of your choice.

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