PAPPARDELLE - SAFFRON BRAISED CHICKEN, SPINACH AND PARMESAN

By akselden

Day 2 recipe from Chicken recipe called:

Ingredients

• 4 reserved cooked chicken legs
• 2 C. reserved braising liquid
• 1 lb. pappardelle
• 6 T. unsalted butter, cut into pieces
• Freshly ground black pepper
• 6 oz. young spinach, cleaned
• 1/3 C. chopped flat-leaf parsley
• 1/2 C. grated parmigiano reggiano

Preparation

Step 1

1. Bring a large pot of salted water to a boil.

2. Discard the skin and bones from the chicken and break the meat into large chunks. Place the chicken and the braising liquid in a large saute pan and warm over low heat.

3. When the water boils, cook the pasta to al dente and drain. Transfer the noodles to the pan with the chicken. Toss the noodles in the braising liquid to coast well and bring to a low simmer. Stir in the butter and season to taste with salt and pepper. Quickly add the spinach and half the chopped parsley and toss for just 1 minute, until the spinach begins to wilt.

4. Transfer the pasta to a large, warm platter. Sprinkle the cheese and remaining chopped parsley over the top.