What is that, you might be asking yourself right now.  I mean, it doesn’t look too appetizing.  It’s a plopful of noodles along with a plopful of red stuff.  But it’s mighty tasty, if I do say so myself.

I can’t take credit for the crazy looking pasta.  It comes from my pasta man.  Well, he’s not my pasta man.  He’s just the guy who sells fresh pasta at the Farmer’s Market, who I buy pasta from.  He’s super nice and his kids, who can’t be more than 12, are adorable as they weigh my pasta and take Martin’s money.

Just kidding.  They just re-stock the bins!

This is herb pappardalle, I do believe.  (See, I told you I am officially in love with pappardelle and you didn’t believe me).  And I loved the tomato-based sauce that went on top of it because it was thick and chunky and had texture and chicken in it.

So let’s get started on how to make this chicken, shall we?

First, I used chicken thighs.  I used to buy chicken breasts breasts, before I realized I actually hate chicken breasts.  No matter how carefully you cook them, they always taste really dry and stringy.  No thank you, chicken breasts.  If I wanted dry and stringy food … well, when have I ever wanted dry and stringy food?

So I made an unofficial decision to only use chicken thighs, if I am eating chicken.  And I haven’t looked back since.  And here is something I’ve made while looking forward:

Chicken with Pappardelle

4 – 6 boneless skinless chicken thighs
Olive oil
Fresh cracked pepper
½ – 1 medium onion, chopped
2 – 3 cloves garlic, minced
½ cup white wine
2 (28 oz.) cans crushed tomatoes
Pinch of sugar
3 – 4 tbsp. chopped fresh parsley
8 large fresh basil leaves, chiffonaded
¾ lb. long noodle pasta
Fresh grated parmesan

1-  Bring pot of water to boil and cook pasta until al dente.  Drain.

2-  Heat olive oil in a skillet.

3-  When oil is hot, brown chicken thighs on both sides.  Remove to plate.

4-  In same pan, add onions and garlic and stir to combine.  Cook until softened.

5-  Add white wine and bring to a simmer.  Loosen browned bits of chicken from bottom of skillet.

6-  Add tomatoes, sugar, salt and pepper.  Let simmer for 15 minutes.

7-  While sauce is simmering, dice chicken.  Add chicken and sauce on plate to tomato sauce.  Let simmer for 15 more minutes.

8-  Add fresh herbs and ladle over pasta.

9-  Sprinkle with Parmesan and serve.

Servings:  4 – 6

PS.  I feel like I didn’t used canned tomatoes, as I haven’t kept that stocked in my pantry for awhile.  I think what I did use was 4 – 5 medium-sized de-seeded vine-ripened tomatoes, coarsely diced.  But it’s hard to prove / remember by looking at the picture.  And there you go!  Try it!  Enjoy!