Pasta Papalina

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates.
2. Fill a 4-6 quart pot 2/3 of the way with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). Bring the water up to a boil and then start step #3.
3. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Cut open the package of chicken (a) and add to the pan. Season with a pinch of salt and pepper. Cook for 3 minutes without stirring.
4. While the chicken is cooking, add the fettuccine (b) to the pot of boiling water. Cook for 8 minutes.
5. When the chicken has cooked for 3 minutes, stir well and turn the pieces of chicken over. Add the black forest ham (c) to the pan. Cook the chicken and ham for 4 minutes. Then remove the pan from the heat and add the creamy garlic sauce (d) to the pan. Stir well to coat the chicken and ham with sauce. Keep the pan over medium heat while you wait for the pasta.
6. When the pasta has cooked for 8 minutes, taste a piece. If it is cooked to your preferred consistency, pour the pasta and water into a strainer placed in your sink.
7. Add the cooked pasta, english peas (e) and arugula (f) to the saute pan of chicken and ham. Gently stir to incorporate all of the ingredients together.
8. Spoon the pasta papalina into your serving bowls. Sprinkle the grana padano cheese (g) on top.