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My morning revolves around (slowly) drinking my cup of cappuccino and (slowly) reading a newspaper or magazine. My family knows to never hurry me through this ritual. Thursdays are special because the annarbor.com is in print that day and I’ll admit I am an old-fashioned, love-to-touch-what-I-read, kind of person. I am also the type that tends to “look for the signs”.   When I turn the page of the annarbor.com to see that my good friend and great cook, Peggy Lampman, has featured a recipe using Al Dente Pappardelle, I pretty much know it’s going to be a wonderful day. It means that I have a fool-proof, healthy, delicious recipe to share.  It also means that I won’t have to think about what to make for dinner! Check out Peggy’s recipe for Pappardelle with Chicken and Broccoli.  You will also want to try  her Pappardelle with Asparagus, Peas and Chard.

The other thing about me…..I look at recipes and think about whether there are possible shortcuts. I do this because people love that Al Dente Pasta cooks in just 3 minutes. They also love super quick, super simple recipes. Peggy’s recipe (please know I haven’t actually tried it yet!)

Monique’s Shortcut Version

of

Peggy Lampman’s  Pappardelle with Chicken and Broccoli

Yield: 4 servings

Ingredients

8 oz. Al Dente Pappardelle (2/3 of a bag)

1 1/2-2 cups small broccoli florets, reserving stalks for another use

1 tablespoon olive oil

1 tablespoon minced garlic

Pinch of nutmeg, freshly ground preferred

3/4 cup grated Parmigianno Reggiano

3/4 ricotta

1 1/2 cups shredded cooked chicken

2-3 tablespoons snipped fresh chives

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta and broccoli together for 3 minutes. Drain pasta and broccoli.

2. While pasta cooks, saute garlic in olive oil in a large nonstick sauté pan over medium heat stirring so it does not burn.

3. Add ricotta to garlic. Ladle 1/2 cup of pasta cooking water to ricotta, stirring to thin out. Add chicken.

4. Toss everything together,  heat until all ingredients are warm. Season with kosher salt and freshly ground pepper and garnish with snipped chives.IMG_7265.JPG

My morning revolves around (slowly) drinking my cup of cappuccino and (slowly) reading a newspaper or magazine. My family knows to never hurry me through this ritual. Thursdays are special because the annarbor.com is in print that day and I’ll admit I am an old-fashioned, love-to-touch-what-I-read, kind of person. I am also the type that tends to “look for the signs”.   When I turn the page of the annarbor.com to see that my good friend and great cook, Peggy Lampman, has featured a recipe using Al Dente Pappardelle, I pretty much know it’s going to be a wonderful day. It means that I have a fool-proof, healthy, delicious recipe to share.  It also means that I won’t have to think about what to make for dinner! Check out Peggy’s recipe for Pappardelle with Chicken and Broccoli.  You will also want to try  her Pappardelle with Asparagus, Peas and Chard.

The other thing about me…..I look at recipes and think about whether there are possible shortcuts. I do this because people love that Al Dente Pasta cooks in just 3 minutes. They also love super quick, super simple recipes. Peggy’s recipe (please know I haven’t actually tried it yet!)

Monique’s Shortcut Version

of

Peggy Lampman’s  Pappardelle with Chicken and Broccoli

Yield: 4 servings

Ingredients

8 oz. Al Dente Pappardelle (2/3 of a bag)

1 1/2-2 cups small broccoli florets, reserving stalks for another use

1 tablespoon olive oil

1 tablespoon minced garlic

Pinch of nutmeg, freshly ground preferred

3/4 cup grated Parmigianno Reggiano

3/4 ricotta

1 1/2 cups shredded cooked chicken

2-3 tablespoons snipped fresh chives

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta and broccoli together for 3 minutes. Drain pasta and broccoli.

2. While pasta cooks, saute garlic in olive oil in a large nonstick sauté pan over medium heat stirring so it does not burn.

3. Add ricotta to garlic. Ladle 1/2 cup of pasta cooking water to ricotta, stirring to thin out. Add chicken.

4. Toss everything together,  heat until all ingredients are warm. Season with kosher salt and freshly ground pepper and garnish with snipped chives.