recipe | lemon pepper pappardelle with chicken, arugula & avocado

Hmm. Introduction.

Does this need introduction?

Well, let me ask you this:

Are you hungry?

Excellent! 

You're already ahead of the game.

(insert hideously egregious Hunger Games joke right abooooout.... NOW)

If you're still with me after that one, enjoy the following recipe!

Lemon Pepper Pappardelle with Chicken, Arugula & Avocado

(all measurements are approximate)

1 package pappardelle pasta

2 boneless skinless chicken breasts

1 lemon, zested

1 ripe avocado, diced

a couple handfuls fresh arugula, coarsely chopped

1 head garlic, minced

grated Parmesan cheese

shredded Parmesan cheese

salt & coarse ground black pepper to taste

olive oil

balsamic reduction

 

1. In a small saucepan, reduce desire amount of balsamic vinegar to desired consistency. Set aside. 

2. Cook pappardelle according to package instructions. In a large bowl, lightly toss with a glug of olive oil to prevent sticking. Set aside.

3. Lightly salt and pepper chicken breasts. Bake at 375 F for 15-25 minutes, or until done. Let sit for 5 minutes or so then dice up (keeps all the yummy juices in better!)

4. In a medium skillet, heat a couple glugs of olive oil over medium-high heat. Add minced garlic and saute for about 1 minute. Add in diced chicken and saute 1 more minute. Remove and toss with pasta. Add in grated Parmesan to preference. If needed, add more olive oil.

5. While pasta and chicken are still warm, add in chopped arugula and diced avocado. Gently toss until well combined.

6. Garnish with shredded Parmesan and lemon zest. Lightly sprinkle lemon juice if desired and add a healthy dash of fresh ground black pepper. Finally, if you're anything like me, smother with balsamic reduction and enjoy!