Hello Al Dente Canoodlers!

Alana Nedelman and Meredith Kramer here.  We are Art and Design students at the University of Michigan and have been having a blast working with Monique and Al Dente Pasta Company in the areas of design and marketing. Al Dente Pasta® is so perfect for busy students so we decided to blog about some delicious, quick and easy recipes which use only 3 main ingredients!

The Chefs: Alana (left) and Meredith (right)

Last night we hosted an Al Dente Pasta party featuring a special Three Ingredient Thursday recipe!

For the festivities, we gathered some good wine, good friends and good food.  We had a fabulous time cooking some delicious, fresh, homemade . . .

Al Dente Garlic Herb Pappardelle with Arugula, Chicken and Brie


1 bag of Al Dente Garlic Herb Papardelle

1 wheel of Brie

2 breasts-full of pulled chicken

2 cups of fresh Arugula

2 tablespoons of Extra Virigin Olive Oil

1 teaspoon of lemon zest

1 teaspoon of dried thyme

1 tablespoon of Pecorino Romano cheese

Salt & Pepper to taste

Poach chicken breast in salted, boiling water for 10 – 15 minutes (or until completely cooked through).  Once cooled, pull apart into shredded pieces and set aside.  Chop Brie into 1 inch cubes and set aside.  In a saucepan, heat olive oil, thyme and lemon zest over low heat until it comes to a simmer.  Stir occasionally so bits of thyme do not burn.  While sauce is cooking, bring a large pot of salted water to boil.  Once boiling, cook Al Dente Garlic Herb Papardelle as according to directions on bag (for only 3 minutes!).  Once pasta is done, drain well, and pour into sauce pan with oil, thyme and lemon zest.  Toss pasta with sauce and coat well.  Add chicken, brie and arugula.  Fold in all ingredients well, and season with salt, pepper, and Pecorino Romano to taste.  ENJOY : )

Try making this delicious dish at home and let us know what you think!  We would love some canoodling feedback : )

Cold weather + warm Al Dente Pasta = Happy People!

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