Pappardelle with Wilted Greens (Gluten Free Option)

We moved from Southern California to Gig Harbor Washington last week. Moving (as I am sure you know) pretty much dismantles your life. Regular exercise, good sleep, and healthy eating all get thrown out the window for a few weeks. That said, I took measures to insure we have healthy dinners our first few weeks in the new house by ordering meals from Sun Basket meal delivery. And they have allowed me to share their recipe for Pappardelle with Wilted Greens with you!
This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Pappardelle with Wilted Greens (Gluten Free Option) #pappardelle #peas #springpasta #glutenfreepasta #20minutemeal

I LOVE THE EASE OF SUN BASKET!

I completely look forward to the day my Sun Basket box arrives on my doorstep! Each box contains three nights of fresh, healthy, gourmet meals.

$80 Off – $40 and $20 Off the First, Second & Third Orders 

Pappardelle with Wilted Greens (Gluten Free Option) #pappardelle #peas #springpasta #glutenfreepasta #20minutemeal

EASY, CONVENIENT, AND LESS EXPENSIVE!

All you have to do is open up the box, pull out the ingredients, do a little slicing and dicing and 20-30 minutes later you enjoy an incredibly delicious meal. Another perk, you don’t have to go to the store! And honestly, having  Sun Basket  delivery is cheaper than if we went to the store and bought everything ourselves

Pappardelle with Wilted Greens (Gluten Free Option) #pappardelle #peas #springpasta #glutenfreepasta #20minutemeal

WHAT’S NEW WITH SUN BASKET IN 2019?

Sun Basket kicked off 2019 with a few fabulous changes that offer more ways to have your Sun Basket, your way. But of course they still have your favorite traditional, Paleo, and Gluten free options available too!

    1. NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
    2. NEW: Introducing 3 new meal plans:
        • Vegan: Going plant-based has never been easier. Enjoy creative meatless recipes with seasonal organic produce, plant-based proteins, and our house-made signature sauces.
        • Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
        • Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.

      $80 Off – $40 and $20 Off the First, Second & Third Orders

$35 off - Sun Basket

Let’s Talk About This Meal!

Tossed with hearty greens, rich hazelnuts, and salty ricotta salata, this quick vegetarian dinner comes together in about 20 minutes. In spring you can take advantage of fresh peas, and the rest of the year you can use thawed frozen peas, either way this meal will be a fresh, light favorite!

Pappardelle with Wilted Greens (Gluten Free Option) #pappardelle #peas #springpasta #glutenfreepasta #20minutemeal

 

MAKING THIS MEAL GLUTEN FREE AND JUST AS GOOD!

If you live without gluten you don’t have to miss out on exceptional pasta! Jovial Foods makes the best gluten free pasta around. I am lucky enough to live by a store that carries it, but if you aren’t you can order it here!

Pappardelle with Wilted Greens (Gluten Free Option) #pappardelle #peas #springpasta #glutenfreepasta #20minutemeal

The Recipe:Pappardelle with Wilted Greens

Tips and what you need: When cooking pasta there are only a few things to remember:
1. Follow pasta box cooking instructions, they usually are right on.
2. Salt the water for flavor.
3. To keep pasta from sticking be sure to have lots of water in your pot, at least several inches above the pasta to allow room for expansion, and
4. stir frequently. You will need .a stock pot, a colander and microplane for grating parmesan.

5 from 6 votes
Pappardelle with Wilted Greens
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Tossed with hearty greens, rich hazelnuts, and salty ricotta salata, this quick vegetarian dinner comes together in about 20 minutes. In spring you can take advantage of fresh peas, and the rest of the year you can use thawed frozen peas, either way this meal will be a fresh, light favorite!

Course: dinner
Keyword: gluten free, pappardelle, pasta, vegetarian
Servings: 2 servings
Calories: 580 kcal
Author: Sun Basket Meal Delivery
Ingredients
  • 5 ounces papperdelle pasta
  • 2 tablespoons extra virgin olive oil
  • 1-2 organic shallots
  • 1 organic lemon
  • 4-5 sprigs fresh flat leaf parsley
  • 3 tablespoons roasted hazelnuts
  • 1/2 teaspoon red pepper flakes
  • 3 ounces fresh baby spinach, arugula or baby kale
  • 2/3 cup fresh or frozen peas (if using fresh, steam or boil until soft. If using frozen thaw before use)
  • 3 tablespoons freshly grated parmesan
  • 1 1/2 ounces ricotta salata
Instructions
Cook the Pasta
  1. Bring a medium sauce pot of generously salted water to a boil. Add the pappardelle and cook, stirring occasionally, until just tender (follow package instructions for cooking time). Drain the pappardelle, reserving ¼ cup pasta cooking water. Return the pappardelle to the pot; drizzle with 1 to 2 teaspoons oil and toss to keep the noodles from sticking.

While water heats and pappardelle cooks, prepare the remaining ingredients and cook the vegetables.
  1. Peel and finely chop enough shallots to measure ¼ cup 

    Zest and juice the lemon, keeping the zest and juice separate.

    Strip the parsley leaves from the stems; coarsely chop the leaves.

    Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.

Cook the vegetables; finish the pasta
  1. In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots and as many chile flakes as you like, season generously with salt, and cook, stirring occasionally, until the shallots start to soften, 2 to 3 minutes. Stir in the spinach and peas and cook until the spinach is just wilted, 1 to 2 minutes. Stir in the pappardelle, reserved pasta cooking water, lemon zest, and parsley.

  2. Remove from the heat and stir in half the Parmesan, 1 tablespoon lemon juice, and 2 tablespoons butter or 1 tablespoon olive oil. (Set aside the remaining Parmesan for serving.) Season to taste with salt and pepper.

Serve!
  1. Transfer the pappardelle to individual bowls, crumble the ricotta salata over the top, and garnish with the hazelnuts. Serve the remaining Parmesan on the side.

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Chicken Piccata

This is a meal my family begs for. They love it! And so do I. They love it because it’s light, lemony and the chicken is oh so tender. I love it because it takes about 15 minutes to prep and cooks in ten minutes! Yep, in the time it takes to cook pasta you can be eating this…
(This post contains affiliate links, I may make a commission off sales, your price remains the same)

Chicken Piccata

Chicken Piccata:

Chicken Piccata is very simple: chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and chicken stock and white wine. It can be prepared in 20 minutes or less and is so easy and delicious it should be part of every home cook’s repertoire.

Chicken Piccata from The Organic Kitchen

What to Serve it With:

Chicken Piccata is usually served with pasta, mashed potatoes, or steamed broccoli but you could also serve it with asparagus, artichokes, green beans or a beautiful salad.

Chicken Piccata from The Organic KitchenHow to Make a Cutlet:

Chicken Piccata is made with a chicken breast prepared as a cutlet. Some stores carry prepared cutlets. To make your own, slice the breast so it is half as thick as it was, place between plastic or parchment and pound with a rolling pin.

Chicken Piccata from The Organic Kitchen

Sprinkle lightly with Maldon flaked sea salt, a little freshly ground pepper and then dredge with flour. I love my battery operated pepper mill because I can grind pepper with one hand which is important when handling raw chicken!

Chicken Piccata from The Organic Kitchen

I find this hand held juicing tool invaluable! It can be found at any kitchen store and even many super markets. Or have it delivered to your door here.

Chicken Piccata from The Organic KitchenPasta Cooking Tips:

When cooking pasta there are only a few things to remember. Follow pasta box cooking instructions, they usually are right on. Salt the water for flavor. To keep pasta from sticking be sure to have lots of water in your pot, at least several inches above the pasta and stir frequently. Putting oil in the water does not keep pasta from sticking. You have heard the saying oil and water don’t mix right? Well it’s true, oil just floats on top of the water having no effect on the pasta. After pasta is cooked, strain in a colander (do not rinse) and then drizzle with olive oil and toss to prevent sticking.

Chicken Piccata from The Organic Kitchen

MAKING THIS MEAL GLUTEN FREE AND JUST AS GOOD!

If you live without gluten you don’t have to miss out on exceptional pasta! Jovial Foodsmakes the best gluten free pasta around. I am lucky enough to live by a store that carries it, but if you aren’t you can order it here!

The Recipe: Chicken Piccata

What you will need: a good knife (my favorite) and a good pan.

5 from 3 votes
Chicken Piccata
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
A light lemony chicken and pasta dish! Can serve 2-4 depending on appetites.
Course: Main Course
Cuisine: Italian
Keyword: easy dinner recipe, easy pasta recipe, kid-friendly recipes
Author: Linda Spiker
Ingredients
  • The Recipe: Chicken Piccata
  • 16 ounces pasta (or if you prefer no pasta, see serving suggestions above)
  • 2 organic chicken breasts made into four cutlets .
  • sea salt and pepper to taste
  • 1 cup flour (we use Jovial gluten free)
  • 2 T olive oil
  • 1/3 C white wine
  • 2 cloves garlic minced
  • 2/3 C chicken broth
  • 1 lemon juice one half, slice other half
  • 1 T capers drained
  • 3 T butter
  • 2 T Chopped fresh parsley for garnish
  • Pasta cooked according to package instructions
Instructions
  1. If using pasta, start a large pot of water and bring to a boil, cook pasta according to package directions. While waiting for water, prepare all ingredients

To make cutlets:
  1. Cut a chicken breast in half so it is half as thick as it was (they don't have to be perfect so no worries if one half is a little thicker than the other) then place between plastic wrap or parchment paper and pound with a rolling pin till chicken is about 1/4 inch thin.
  2. Sprinkle each cutlet, front and back, lightly with our sea salt and a little freshly ground pepper and then dredge with flour. Set aside.

  3. (just a reminder to start pasta when water is boiling:)

  4. Place a large pan on med/high heat, add olive oil to coat bottome of pan

  5. When pan and oil are hot, add cutlets.
  6. Sauté for 3 minutes or until golden in color, turn and cook other side for 3 minutes.
  7. Remove chicken from pan, place on a plate and cover (they do not need to be cooked through)

  8. Turn heat off. Add wine to pan.
  9. Turn heat back on to medium and scrape pan with rubber spatula to loosen any browning and chicken bits.

  10. When wine simmers, add minced garlic.
  11. Simmer for about two minutes, being careful not to burn the garlic, then add broth, butter, lemon juice, lemon slices and capers, stir

  12. Return to simmer and add cutlets to pan. Cook for a minute or two on each side. (do not overcook).
  13. Check chicken to be sure it is cooked through.
  14. When pasta is al dente, pour into a colander (do not rinse) drizzle with a little olive oil and toss.
  15. To plate: place pasta on each dish, top with chicken and sauce.
  16. Garnish with parsley and serve.

I hope your family loves this recipe as much as we do! ~ Linda Spiker

Chicken Piccata from The Organic Kitchen

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All photos and recipes are copyrighted by Linda Spiker.

Linguini with Chicken and Goat Cheese

 

This Linguini with Chicken and Goat Cheese is always a hit!. It’s beautiful, filling, easy on the budget and only takes minutes to make.
(This post contains affiliate links. I may make a commission off sales but your price stays the same)

Linguini with Chicken and Goat Cheese #linguini #goatcheese #pasta #dinner #chicken pasta

All Good Italian Things in One Dish!

This meal is pretty much perfect. Quick, delicious, filling and easy on the wallet. It’s fabulous for busy weeknights or a romantic meal for two. And it certainly is easy on the eyes!

Linguini with Chicken and Goat Cheese #linguini #goatcheese #pasta #dinner #chicken pasta

 The Flavors!

Garlic, basil, sun dried tomatoes, goat cheese and red pepper flakes make for a very flavorful pasta! Fresh ingredients make all the difference. Packaged parmesan isn’t going to cut it with this recipe. I use a microplane (affiliate link) to grate Parmesan super fine.

Linguini with Chicken and Goat Cheese #linguini #goatcheese #pasta #dinner #chicken pasta

And just like the cheese, I am going to recommend fresh garlic too! This tasty herb is a natural anti inflammatory. (To see how to get the smell of garlic off your hands click here)

Linguini with Chicken and Goat Cheese #linguini #goatcheese #pasta #dinner #chicken pasta

TIPS FOR COOKING PASTA:

When cooking pasta there are only a few things to remember. 1. Follow pasta box cooking instructions, they usually are right on. 2. Salt the water for flavor. 3. To keep pasta from sticking be sure to have lots of water in your pot, at least several inches above the pasta to allow room for expansion, and 4. stir frequently.

Linguini with Chicken and Goat Cheese #linguini #goatcheese #pasta #dinner #chicken pasta

How to “Chiffonade”

A ‘Chiffonade’ is a technique for cutting large leaf herbs. To do it, simply stack basil leaves, rolling them tightly and then slice. I love my Wusthof 8″ chef’s knife! (affiliate link)

Linguini with Chicken and Goat Cheese #linguini #goatcheese #pasta #dinner #chicken pasta

The Process:

Slice the mushrooms, dice the chicken and measure out everything else. If you drink wine, choose a white wine you enjoy and use it in this recipe. I don’t drink so rather than open a large bottle and waste it, I buy the little four packs at the market. You can use my homemade chicken stock or buy the four pack of stock as well.

Linguini with Chicken and Goat Cheese #linguini #goatcheese #pasta #dinner #chicken pasta

Linguini with Chicken and Goat Cheese #linguini #goatcheese #pasta #dinner #chicken pasta

MAKING THIS MEAL GLUTEN FREE AND JUST AS GOOD!

If you live without gluten you don’t have to miss out on exceptional pasta! Jovial Foods makes the best gluten free pasta around. I am lucky enough to live by a store that carries it, but if you aren’t you can order it here!

Linguini with Chicken and Goat Cheese #linguini #goatcheese #pasta #dinner #chicken pasta

The Recipe: Linguini with Chicken and Goat Cheese

What you need:  a stock pot, a colander and microplane for grating garlic. Jovial Foods makes the best gluten free pasta around. I am lucky enough to live by a store that carries it, but if you aren’t you can order it here!

Linguini with Chicken and Goat Cheese
Prep Time
10 mins
Cook Time
15 mins
Total Time
20 mins
 

This Linguini with Chicken and Goat Cheese is one of my favorite pastas. It’s beautiful, filling, easy on the budget and only takes minutes to make!

Course: Main Course
Cuisine: Italian
Keyword: easy dinner recipe, easy pasta recipe, kid-friendly recipes
Servings: 6 servings
Author: Linda Spiker
Ingredients
  • 1 16 oz package linguine, cooked to package instructions
  • 1 chicken breast, cut into ½ inch cubes, salted and peppered
  • 4 cloves garlic, peeled and minced (or grated)
  • ¾ cups jarred sun dried tomatoes, drained of oil
  • ½ cup freshly grated Parmesan cheese
  • cup roasted pine nuts
  • 10 basil leaves chopped
  • ½ cup white wine
  • 1 cup chicken broth
  • 10 small mushrooms sliced
  • 2 T butter
  • Sea salt and pepper
  • 4-8 oz soft goat cheese, crumble (it’s a little sticky, but no worries
  • Olive oil
  • Red pepper flakes optional, to taste
Instructions
  1. Place large pot of water with 2 tsp salt on stove to boil. While water is heating, cut up chicken breast, sprinkle with salt and pepper and set aside. Mince garlic, chop basil, slice mushrooms, grate Parmesan, crumble goat cheese and toast pine nuts.
  2. Add pasta to boiling water and cook till al dente.
  3. While pasta is boiling: Place 2 T oil in a large skillet and heat on med/high heat. When oil is hot add chicken and sauté for a few minutes. The chicken should cook very quickly. When it is almost cooked through (3-4 minutes), add white wine and garlic to pan with chicken, scraping the bottom of the pan to loosen any chicken bits and browning that occurred while cooking chicken. Add broth and bring to a low boil then add sun dried tomatoes, mushrooms, butter and basil to pan. Cook for 3 more minutes, stirring occasionally.
  4. When pasta is done cooking, strain in colander (do not rinse) and place in large bowl. Immediately drizzle with a couple tablespoons of olive oil, sprinkle with sea salt and toss. Pour chicken and sauce mixture over pasta and toss. Add grated Parmesan and pine nuts and toss some more. Taste and season with more salt and red pepper flakes if desired.

  5. To plate: Put desired amount of pasta on plate and then top with as much soft goat cheese as you want. I say the more the better!

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Post tags: the venetian, pasta, main dish, pastas, main dishes, sun dried tomatoes, pine nuts, goat cheese, chicken,