Sunday, 26 January 2014

Chicken with wilted Watercress Pappardelle (from the Watercress website)

Last week I tried to come up with my own ideas and recipes incorporating Watercress, so this week I'm going to try some of the delicious recipes from the Watercress website 

We had this dish on Saturday night and it was lovely, perfect fuel for running too, plenty of carbs from the pasta and protein from the chicken...oh and don't forget all the goodness from the Watercress.

It was a double helping of Watercress as we had my Watercress and sweet potato soup for starter. This is a definite new favourite in the household.

Chicken with wilted Watercress Pappardelle

Serves 4

  • Ingredients

  • 1 tbsp olive oil
  • 4 chicken breast fillets
  • 100ml (4floz) red wine or stock
  • 1 (350g) jar tomato and chilli pasta sauce
  • 225g (8oz) pappardelle pasta ribbons
  • 25g (1oz) Parmesan cheese, sliced
  • 1 (85g) bag Watercress
  • ½ tsp freshly grated nutmeg


Heat 1 tsp of the oil in a large non-stick frying pan, add the chicken breasts and fry for 8-10 minutes, turning once until browned on both sides. Add the wine (or stock) and simmer for 2-3 minutes until it has nearly all evaporated. Add the tomato sauce, cover and simmer for 5 minutes or until the chicken is nearly cooked through.
Meanwhile, cook the pasta in a large pan of boiling salted water for 7 minutes or according to packet instructions until the pasta is just tender. Drain in a colander. Place the watercress, nutmeg and remaining oil in the pan, add the pasta and toss to mix, season well with black pepper. Keep warm.
Arrange the slices of Parmesan cheese on top of the chicken and place the frying pan under a hot grill. Cook for 2 minutes until the cheese is golden brown. Serve the chicken and sauce on top of the wilted watercress pappardelle.

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