Lemon Pepper Pappardelle with Chicken and French Green Beans

Lemon Pepper Pappardelle with Chicken and French Green Beans

1 8-oz. package Lemon Pepper Pappardelle (available at Trader Joe’s)
3 med. chicken breasts, boneless, cut into 1/2-inch cubes
10 oz. French green beans (haricots verts), trimmed
¾ cup water or chicken broth
1 lemon, juiced, plus 4 wedges for garnish
3 Tbs. capers
4 Tbs. olive oil
Salt and pepper to taste
Parmesan cheese, grated or shredded


Serves 4

Season chicken with salt and pepper. Heat a large sauté pan over medium heat, add about 2 Tbs. olive oil, and brown chicken on all sides. Cook 3-4 minutes, until cooked through. Remove chicken and keep warm. Add green beans and water (or chicken broth) to sauté pan, cover and cook until firm but done – just past crunchy. Remove beans and set aside with reserved chicken. Reduce remaining liquid to about ¼ cup, scraping the bottom of the pan to deglaze. Add lemon juice and capers. Meanwhile, cook pasta according to cooking instructions. Drain and return pasta to cooking pot. Toss with 2 Tbs. olive oil. Toss all ingredients together over low heat to warm the dish and unify the flavors. Check seasoning, and add salt and pepper if desired. Transfer to shallow bowls and top with freshly grated Parmesan. Serve with lemon wedges as garnish. Buon appetito!



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