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Pappardelle With Chicken

 
One serving costs about $4.59 One serving costs about $4.59

$4.59 per serving

1 people like this recipe

1 likes

This recipe is ready in 15 minutes

Ready in 15 minutes

1 healthy side dish,lunch,main course,main dish,dinner
spoonacular Score:86%

Spoonacular Score: 86%

 

You can never have too many main course recipes, so give Pappardelle With Chicken a try. This recipe makes 1 servings with 1939 calories, 96g of protein, and 133g of fat each. For $4.59 per serving, this recipe covers 63% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. If you have pappardelle, onions, water, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is super. Users who liked this recipe also liked Emerald Chicken Pappardelle, Chicken Breasts with Zucchini Pappardelle, and Chicken Sausage Pappardelle Pasta.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
some
some pappardelle
pappardelle
1.71
1.71  chicken legs
chicken legs
3.88 oz
3.88 oz bacon
bacon
1 large
1 large carrot
carrot
2
2  celery stalks
celery stalks
2 small
2 small onions
onions
14 oz
14 oz diced canned tomatoes
diced canned tomatoes
1 cup
1 cup water
water
2
2  chicken bouillon cubes
chicken bouillon cubes
2 Tbsps
2 Tbsps butter
butter
some
some dried basil
dried basil
some
some Salt & Pepper
Salt & Pepper
some pappardelle
some
pappardelle
1.71  chicken legs
1.71
chicken legs
3.88 oz bacon
3.88 oz
bacon
1 large carrot
1 large
carrot
2  celery stalks
2
celery stalks
2 small onions
2 small
onions
14 oz diced canned tomatoes
14 oz
diced canned tomatoes
1 cup water
1 cup
water
2  chicken bouillon cubes
2
chicken bouillon cubes
2 Tbsps butter
2 Tbsps
butter
some dried basil
some
dried basil
some Salt & Pepper
some
Salt & Pepper

Equipment

food processor
food processor
food processor
food processor


Instructions

Use your food processor or chop the vegetables really fine. Also chop the bacon. Grate or mince the garlic. Heat the butter and cook the bacon & vegetables for about 5 minutes. Add the garlic & crumble the bouillon cube(s) in there as well. Cook for an additional minute & add the chicken. Pour the water in there along with the diced tomatoes. Season with salt, pepper and basil to taste. Put the lid on and simmer for 45 minutes. Then remove the lid and simmer for another 15 minutes. Pick the chicken meat off the bones and put it back in with the sauce. Cook the papardelle according tot he instructions the package.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.59
Ingredient
some pappardelle
3 chicken legs
110 grams bacon
1 large carrot
2 celery stalks
2 smalls onions
14 ounces diced canned tomatoes
2 chicken bouillon cubes
2 tablespoons butter
some dried basil
Price
$0.26
$1.11
$1.41
$0.13
$0.03
$0.31
$0.85
$0.17
$0.24
$0.09
$4.59

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Some types of noodles (fettuccine, pappardelle, tagliatelle, etc.) are often made with eggs. Be sure to check the ingredient list if you're following a vegan or egg-free diet.

Disclaimer

Nutritional Information

Quickview
1939 Calories
95g Protein
133g Total Fat
93g Carbs
68% Health Score
Limit These
Calories
1939
97%

Fat
133g
205%

  Saturated Fat
47g
294%

Carbohydrates
93g
31%

  Sugar
29g
33%

Cholesterol
540mg
180%

Sodium
3967mg
172%

Get Enough Of These
Protein
95g
191%

Vitamin A
14058IU
281%

Selenium
141µg
202%

Vitamin B3
29mg
149%

Vitamin B6
2mg
127%

Phosphorus
1109mg
111%

Manganese
1mg
84%

Potassium
2815mg
80%

Vitamin B1
1mg
73%

Vitamin B5
6mg
65%

Copper
1mg
65%

Zinc
9mg
65%

Vitamin C
52mg
63%

Vitamin B2
1mg
61%

Iron
10mg
60%

Magnesium
236mg
59%

Vitamin K
61µg
59%

Fiber
14g
57%

Vitamin E
7mg
52%

Vitamin B12
2µg
49%

Folate
132µg
33%

Calcium
305mg
31%

Vitamin D
1µg
9%

covered percent of daily need

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