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Lemon Pappardelle Pasta

I crave pasta more than I'd care to admit, but sometimes something heavy like fettuccine Alfredo doesn't do the trick. Queue this light and fresh pasta dish!

Yield: 8-10 servings

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes


I package lemon pepper pappardelle pasta

1 cup roasted chicken, diced

1 cup asparagus, chopped

¼ cup mushrooms, sliced

¼ cup cherry tomatoes

½ large onion, diced

2 cloves garlic, minced

2 tablespoons parsley fresh, chopped

2 tablespoons thyme fresh, chopped

¼ cup fresh parmesan, shaved

4 tablespoons butter

2 tablespoons olive oil

½ lemon, squeezed

Salt and Pepper


In an 8 quart pot bring the water to a boil. While the water is boiling I like to add oil and salt to prevent the pasta from sticking together as it boils. I usually use a truffle oil, or truffle salt with olive oil because I like the flavor it gives the pasta. After the water has come to a boil I add in the pappardelle. I leave this on the stove to boil until it is Al dente. Remove the pasta from the stove, strain, and set to the side.

In a saucepan over medium heat add in the olive oil and butter. After the butter has melted stir in the asparagus, mushrooms, onions, garlic, parsley, and thyme. Leave on the heat for 3 minutes and then stir in the chicken, cherry tomatoes, and salt and pepper.

Now that the vegetables are sautéed remove from the heat and toss in the pasta. As you toss in the pasta squeeze the half lemon juice and parmesan. Save a little of the parmesan, garnish, and serve!


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