First it was the buttermilk biscuits for dinner, then it was the bagel for breakfast (cuz it was free), the bagel for lunch (still free, and I hate driving in the rain), the afternoon birthday cake (I can't say no to homemade cake), and now it is papardelle pasta and white bread served with mushrooms and mozzarella. My tummy feels so full I'm convinced all of these starches formed a wad of gluey crap that is simply stuck in my stomach...this protruding gut will eventually go down, right?
Thyme Lemon Chicken Papardelle warrants a flavorful side dish. I chose Orangette's Sliced Mushrooms with Mozzarella and Thyme dish (adapted from Jamie Oliver), served of course with a large heel of bread.
Lemon Thyme Chicken Papardelle (pressure cooker)
several sprigs of fresh thyme
2 cloves of garlic
1/4 - 1/2 cup white wine
1/2 cup water
6 - 10 ounces chicken breast, chopped into 1" cubes
Splash worchester sauce
Lots and lots of pepper
Generous dash of salt
Optional: dash of honey and feta cheese; butter & cornstarch
Pappardelle lemon pasta from Trader Joes; or wide egg noodles
Throw all ingredients into the pressure cooker with the chicken. If you are garnishing with feta, add a dash of honey so the finished product is not too sour. Allow the pressure cooker to heat, cook for 1 minute, then remove from heat. Start water boiling for pasta.
Chicken will be cooled in about 10 - 15 minutes. Remove the lid, add a splash of wine, generous pepper, and a little more thyme to replace the flavor lost in the steam. If you like a nice saucy texture, mash 1 tablespooon of corn starch into equal parts butter to form a paste. Heat chicken back up to a light boil, add paste, and stir constantly. Sauce will thicken once cooled. Enjoy.