Creamy chicken & green peppercorn pappardelle

Try our authentic Italian dish, its delicious!

Ingredients

  • 2 large chicken breast fillets cut in ¼” dice
  • 30g Avonmore butter
  • 1 tbsp olive oil
  • ½ onion roughly chopped
  • 120ml white wine
  • 2 tbsp drained & rinsed green peppercorns, slightly crushed
  • 300ml Avonmore Fresh Cream
  • 400g fresh pappardelle pasta
  • 4tbsp Avonmore sour cream
  • 2tbsp chopped fresh chives
  • Salt & freshly ground black pepper
  • Grated parmesan

Directions

  1. Heat the oil and butter in a large non stick fry pan over a medium heat. Add the chicken and fry for 3 minutes on each side or until lightly browned and cooked through. Remove from the pan & keep warm.
  2. Add the onion & peppercorns to the same pan & cook over a medium heat until the onions have softened slightly. Pour in the white wine and reduce by half. Stir in the cream & cook for 4-5 minutes or until thickened slightly. Add the chicken & remove from the heat. Season with salt & freshly ground black pepper.
  3. Meanwhile, cook the pasta in a large saucepan of boiling water, then drain. Return the sauce to the heat, then mix together with the drained pasta. Divide the pasta among four warmed serving bowls, top with a dollop of sour cream and sprinkle with chives and parmesan.
4.42 avg. rating (86% score) - 12 votes

Quick Recipe Finder

My Cookbook

Register now

Submit Recipe

Submit your recipe