Oct 8, 2009

Pappardelle Con Pollo

 Like most kids out there, my son loves pasta. And he loves chicken. Win-win situation. Here’s a great way to combine those two, with some added vegetables, in a way that tastes absolutely phenomenal. This is a major staple recipe at our house.

The sauce has a really mellow flavor that lends itself for lots of tweaking. It’s kinda sweet—I’m using a lot of carrot for sweetness—and rich. Just play with the ingredients to your hearts content. Adjust the quantities, add some stuff, leave out things you don’t care for and make it your own.

Imagine for one moment, just one tiny moment, that there’s someone out there reading this blog who doesn’t like pasta (hard to imagine, I know), they’ll be happy to hear this sauce works great when eaten with flat-bread, pita bread or as a wrap as well!



pappardelle (or fettuccine)
3 chicken legs & thighs
4 oz bacon
1 large carrot
2 celery stalks
2 small onions
3 garlic cloves
1 can diced tomatoes (14oz)
1 cup water
1 (or 2) chicken bouillon cubes
2 tbsp butter
dried basil



Start by finely cutting the bacon. Judging by the hits on bacon related postings, I’d say I’m not the only one with a hankering for anything bacon.


I want the vegetables to really blend in with the sauce; they have to stick to the pasta, so that means chopping them as fine as you possibly can. I’m using my food processor for the job. I’ve heard it can be really therapeutic to chop things by hand, though! Say that often enough and eventually you might start to believe it!


I’ve coarsely chopped the carrot. Having to cook for a toddler I tend to make dishes a tad sweeter by using more carrot, feel free to tone it down.


Do the same with the celery. Mine was pretty big so I’ve only used one stalk. Use two stalks if yours are smaller.


Cut two small or one medium onion in coarse pieces.


And toss it all in your food processor.


I’m such a lazy cook, I know. Seriously, this took me all of 5 seconds.


Grate or finely chop 3 garlic cloves. You could add them to your food processor as well, but somehow I always end up with really big chunks of garlic in my sauce later on. It’s kinda nasty.


Heat two tbsp butter or oil. I prefer using butter for this one. Yes, the odd liquid Dutch butter. Add the bacon and vegetables and cook for 4 minutes. Oh, my Jamie Oliver fake Le Creuset will be replaced with a real one soon. One of my recipes won a Le Creuset cooking set! (yeah, I shrieked when I heard it!)


After 4 minutes, add the grated garlic and crumble in a bouillon cube. I use two of them and only add a little bit of extra salt later on. Cook garlic & cube for another minute and add the chicken.


I prefer using legs and thighs, but you can also cut up a whole fryer for this.


Pour in 1 cup of water, the diced tomatoes and season with a generous amount of pepper, a little salt (depending on how many bouillon cubes you’ve added) and some dried basil to taste. Dried basil works better for this dish.


Take one last look at the yumminess, pop the lid on and simmer for 45 minutes.


Remove the lid after 45 minutes and simmer the sauce for another 15 minutes without the lid on, allowing the sauce to cook down a bit.


Turn off the heat and remove the chicken from the pan so it can cool off.


You can use any kind of pasta you like. I happen to like pappardelle. Boil the pasta in salted water according to the instructions on your package.


While the pappardelle cooks, pick as much chicken meat off the bones as you possibly can.


Add it to the sauce, turn the heat back on and simmer for a little while, until the pasta is ready.


Whatever you do, serve this with crusty brown garlic & cheese bread and a salad on the side. You just have to! You’ll end up in pasta heaven, I promise! Okay, so maybe you could skip the salad but please… not the bread! Don’t deny yourself the bread!


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    1. 1

      I believe that this recipe will be fantastic for my two small devils. And for us too…..

      Marta on Oct 8, 2009 @ 9:17 am Reply
    2. 2

      Oh wow, I love it! Looks delicious.

      Susan on Oct 8, 2009 @ 10:56 am Reply
    3. 3

      I like how the carrot and the use of the butter add a golden rich look to the sauce. I’m also glad to see someone using chicken legs in their recipe, not onlyare they more economical but more flavorful. I make a sauce that I serve either on pappardelle or on potato gnocci that I found in a Nicholas Sparks book.
      You use 2 (28 oz) cans of tomatoes-crushed (preferably San Marzano), 2 lg onions, and 1 stick of butter. All you do is put the tomatoes in a lg saucepan along with their juice. Peel the onions and cut them in half stem to root, add them to the pot. And then the stick of butter. Bring it up to a boil and then to a low simmer for 1 hour. Remove the onions (or you can eat them if you like, they’re very sweet).
      Serve it over the pasta topped with parmesan cheese.

      Andilynn on Oct 8, 2009 @ 2:09 pm Reply
    4. 4

      I’m so trying this recipe this weekend. Perfect for this time of year. I like the wider pappardelle, too. Used to make a lot of my pasta, but haven’t done it in years. Thinking it’s time to get the pasta maker out of the back of the cabinet.

      Lana on Oct 8, 2009 @ 2:28 pm Reply
    5. 5

      “One of my recipes won a Le Creuset cooking set!”

      Congratulations! Which recipe?

      Tracy on Oct 8, 2009 @ 5:36 pm Reply
    6. 6

      Looks delish! Perfect timing, too. I’ve grown bored of my latest recipes, and I think my kiddos would love this! Thanks, Kay!

      And thanks to Lana, too. Her comment reminded me that I used to make pasta, too! I’m going to break out the pasta machine, because I know my kiddos would love to crank the sheets of pasta. Hmmmm, Kay, do you have a recipe for a ravioli filling? Stamping out raviolis would be great fun for the kids!

      Niteowl Nancy on Oct 8, 2009 @ 5:39 pm Reply
    7. 7

      Oh I can not wait to make this! it looks so good. My kids will love it! I am always looking for new pasta recipes :)

      Spruce Hill on Oct 8, 2009 @ 6:12 pm Reply
    8. 8

      @Niteowl Nancy:

      You girls are getting me all excited about breaking out my pasta machine, too. Nothing beats homemade pasta.

      My all time favorite ravioli is stuffed with ricotta, spinach, some herbs, a little cream and parmesan cheese. Topped with tomato sauce. Yum.

      Kay on Oct 8, 2009 @ 6:15 pm Reply
    9. 9

      That pasta looks amazing! And I can imagine that it’s super-flavourful.

      TheWoman on Oct 8, 2009 @ 11:09 pm Reply
    10. 10

      I will be making that sometime soon! Thanks for sharing!

      Aneta on Oct 8, 2009 @ 11:28 pm Reply
    11. 11

      Looks to good. Got to try this.

      Teresa on Oct 8, 2009 @ 11:53 pm Reply
    12. 12

      I could use a bowl of that!! And I don’t even need the chicken meat picked off the bones ;)

      Mrs Ergül on Oct 9, 2009 @ 5:19 am Reply
    13. 13

      This looks so delicious thanks for sharing with us.

      Lauri on Oct 9, 2009 @ 3:30 pm Reply
    14. 14

      Your cooking and photography is so amazing that I don’t know whether to be inspired by it or just give up even trying (totally kidding about the quitting).

      Chris on Oct 10, 2009 @ 4:38 am Reply
    15. 15

      Are…..ARE so amazing. Grrrrr

      Chris on Oct 10, 2009 @ 4:39 am Reply
    16. 16

      That pasta look so good! I like that the chicken is cooked in the sauce as it will leave all of its great flavour in there as the juices run out as it cooks.

      Kevin on Oct 10, 2009 @ 8:41 pm Reply
    17. 17

      i made this for my very picky family tonight. BIG winner. thanks for a creative recipe

      joe on Oct 13, 2009 @ 1:59 am Reply
    18. 18

      I am not a fan of chicken legs. Can I use chicken breasts? Would I cook it as long?

      Susie on Oct 15, 2009 @ 3:35 am Reply
    19. 19


      Sure, use whatever you like. I never make this with chicken breasts, though, so I honestly don’t know.

      Kay on Oct 15, 2009 @ 7:31 am Reply
    20. 20

      I always love your recipe, so easy to follow and so yummy. I was wondering what I can use to substitute bacon since I dont eat pork…. or do you think its okay to omit it?

      Winda on Oct 16, 2009 @ 3:57 am Reply
    21. 21


      I would just leave it out, Winda!

      Kay on Oct 16, 2009 @ 7:42 am Reply
    22. 22

      Hi Kay, I made this for dinner last night and it was a hit, even for our picky eater! This is crazy, but I think I’m going to skip the pasta next time and serve it on a toasted bun. Thanks for sharing such a delicious recipe!

      Niteowl Nancy on Oct 16, 2009 @ 6:44 pm Reply
    23. 23

      YUMMY …

      This recipe.. I can see the chicken ( not pulled apart) and veges and rice … yum !!!!!
      going to do your pork tenderloin tonight

      medstudentwife on Oct 18, 2009 @ 2:15 pm Reply
    24. 24

      @Niteowl Nancy:

      Doesn’t sound crazy at all! I love dipping my bread in this sauce as well. Not a bad idea to use as a different sort of Sloppy Joe :)

      Kay on Oct 18, 2009 @ 9:46 pm Reply
    25. 25

      I am not much of a cook, I especially don’t like to have to handle meat and poultry and fish, but this looks so yummy, you might have converted me.

      Great blog! In need more cooking entries on mine. Would you like to guest-post on my blog? (http://DagmarBleasdale.com) I’d love to feature you.


      Dagmar Bleasdale on Oct 25, 2009 @ 8:09 am Reply

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