Chicken Topped with Mozzarella w/ Chive Pappardelle and Marinara Sauce

March 12, 2018 at 5:17 PM | Posted in Boar's Head, chicken, pasta | 2 Comments
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Today’s Menu: Chicken Topped with Mozzarella w/ Chive Pappardelle and Marinara Sauce



For Breakfast this morning I made a Breakfast Sandwich. I toasted a Healthy Life Whole Grain English Muffin. I then lightly fried a few slices of Boar’s Head Sweet Sliced Ham and got a slice of Boar’s Head Sliced Gouda Cheese and made my Sandwich. I also had a cup of Bigelow Decaf Green Tea. Outside had some sunshine early and a high of 45 degrees. After Lunch I got the leaf blower out and cleaned off the deck and driveway areas. Not much else going on today. For Dinner tonight I prepared a Chicken Topped with Mozzarella w/ Chive Pappardelle and Marinara Sauce.



For my Dinner tonight I’m preparing Chicken Topped with Mozzarella w/ Chive Pappardelle and Marinara Sauce. For the Chicken I purchased a package of Katie’s Best Thin Cut Chicken Breasts then for Seasoning I’ll need; Flour, McCormick Grinders of Sea Salt and Peppercorn Medley, Litehouse Poultry Seasoning, Buitoni Marinara Sauce, Boar’s Head Deli Sliced Mozzarella Cheese, Extra Light Olive Oil.




To prepare everything I grabbed a Large Sauce Pan and a Skillet. Sprayed each with Pam Non Stick Cooking Spray. I filled the Sauce Pan with 4 quarts Water and a couple of shakes of Morton’s Light Salt. Turned it on medium heat. I’ll be using this to cook my Pappardelle Pasta with.






As the Water was heating up I Seasoned the Chicken. I Seasoned it with the Sea Salt, Peppercorns, Poultry Seasoning, and then rolled the Chicken Breasts in Flour. Next I added a tablespoon of Extra Light Olive Oil and heated the Skillet on medium high heat. When the Skillet was ready I fried the Chicken, turning it occasionally, 18-20 minutes, to 170ºF internal temperature. Uncovered the last 2 minutes of cooking. I then topped each Chicken Breast with a slice of the Mozzarella Cheese. Then a spoonful of the Marinara Sauce and finished cooking. The Chicken came out great! Browned up good, moist, and excellent flavor with the added Mozzarella Cheese and Marinara Sauce. I put the lid on the Skillet and set it aside while the Pasta finished.


To prepare the Buitoni Roasted Garlic and Chive Pappardelle; As the Chicken was cooking I had already started boiling the Water. When it was a full boil I added the Pasta. Reduced the heat for a gentle boil of the Pasta, stirred frequently with a pair of tongs to separate the Pasta. Drained the Water and served.





To serve it I got a plate and made a bed of the Pasta and added a spoonful of the Marinara Sauce. Then topped that with one of the Mozzarella Chicken Breasts. I also baked a loaf of Pillsbury French Bread. Everything turned out delicious! First time I had the Buitoni Roasted Garlic and Chive Pappardelle in quite a while. The Pappardelle and Chicken combo worked great, Excellent dish! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.





Buitoni Roasted Garlic and Chive Pappardelle

Developed together with our chefs at Casa Buitoni, these wide cut, flat pasta ribbons are freshly made with no GMO ingredients and real roasted garlic and chives infused into the pasta dough. How about enjoying with a freshly made Buitoni sauce?


Nutritional Information

Serving size: 89 g.
Servings per container: 3

Calories 230
Calories from fat 10
Total Fat 1g 2%
Saturated Fat 0g 0%
Cholesterol 30mg 0%
Sodium 380mg 16%
Carbohydrates 0g 0%
Sugars 0g
Protein 9g
Vitamin A 4%
Vitamin C 2%
Calcium 2%
Iron 2%–chive-pappardelle.aspx

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