Chicken & Pappardelle with Wild Mushroom & Sage EVOO

Dice two boneless breasts of chicken and saute in Midtown Olive Oil Wild Mushroom & Sage EVOO.
Add : one 8 oz package sliced portabella mushrooms
 2 cloves fresh diced/pressed garlic cloves
 sea salt to taste
 lemon pepper or fresh ground black pepper
Pinoli-wild Tuscan pine nuts
Prepare Pappardelle pasta as directed. Drain and drizzle small amount of oil on pasta. Transfer all ingredients back into pot and mix well.
Add 1 package fresh baby spinach into pasta mix and on low heat stir until spinach is wilted.
Serve in large pasta bowl and top with grated parmesan cheese. Garnish with sour cream on individual servings.

Share this post

← Older Post Newer Post →