Make this. It’s amazing.
Okay, now that I’ve got that out in the open, here’s the backstory: I picked this recipe from Food52.com because I needed something to use up some extra anchovy fillets I had leftover from something else (and I can never just throw stuff like that away). I wasn’t quite sure what to expect, but by the time the sauce was simmering on the stove I could tell from the aroma that I had a winner. The anchovies and sun-dried tomatoes combine to make a complex sauce that doesn’t taste particularly fishy or tomato-y, but still tastes incredible– it’s all that natural monosodium glutamate, which makes for some amazing umami flavor. A generous pinch of chili flakes and a squeeze of lemon brighten things up for a nicely balanced sauce. In case you can’t tell, I highly recommend it.
Try it and see!
Creamy Pappardelle with Chicken and Sun Dried Tomatoes (adapted slightly from Food52.com)
- 1 to 1 1/2 pounds boneless, skinless chicken thighs
- Kosher salt + freshly ground black pepper, to taste
- 2 tablespoons butter
- 7 flat-fillet anchovies (from a 2-ounce olive-oil packed tin), minced and smashed to a paste
- 1 tablespoon finely chopped fresh thyme or 1/2 tsp. dried thyme
- 1 large shallot, thinly sliced
- 1/4 cup white wine
- 2/3 cup halved or slivered sun-dried tomatoes, drained
- 1 or 2 pinches of red pepper flakes
- 1 cup chicken stock
- 2/3 cup heavy cream
- 1 lemon (finely grated zest + juice)
- 12 ounces pappardelle
- Flat-leaf parsley, chopped
- Parmesan cheese, grated
- In a 12-inch skillet, melt butter and combine with anchovies and thyme over medium heat. Cook, mashing the anchovies into the butter, until they pretty much melt in.
- Add chicken thighs to the anchovy butter and cook through, turning to brown on both sides. Remove chicken to a plate.
- Add shallot to butter and cook a few minutes until softened.
- Add the white wine and scrape up the browned bits from the chicken at the bottom of the pan.
- Now is a good time to start your water boiling for the pappardelle. Remember to add salt for flavor.
- Add tomatoes and pepper flakes and continue to cook until softened.
- Add chicken stock and cream, scraping the bottom of the pan again. Cook until thickened to a saucy consistency.
- Just as you add your chicken stock and cream, add your pappardelle to your boiling water and cook until done, about 8-9 minutes.
- When your sauce has thickened, taste it, then add lemon zest and juice until it brightens up to your taste.
- Add chicken back into skillet and let it heat through again.
- When pasta is done (should be right around this time), add it to the skillet and toss to combine, then top with parsley and cheese.
- Serve and enjoy!
