Pasta Trapanese With Chicken

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 the chicken to the pan. Season with a pinch of salt and pepper. Cook for 2 minutes without stirring.
4. Returning to the pot, add the pappardelle (b) to the boiling water. Cook for 6 minutes.
5. When the chicken has cooked for 2 minutes, gently stir and turn the pieces of chicken over. Cook for another 2 minutes, stirring occasionally. Then add the green beans & fennel (c) to the pan. Season with a pinch of salt and pepper. Stir and spread the vegetables out in the pan. Saute for 1 minute and then stir again.
6. When the pasta has cooked for 6 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 pasta and the spinach (d) to the saute pan of chicken and vegetables. Season with a pinch of salt and pepper. Stir well to incorporate all of the ingredients together.
8. Add the trapanese sauce (e) to the pan. Gently stir to coat the pasta, chicken and vegetables. Add 1/2 of the parmesan, red pepper flakes and parsley (f) to the pan. Stir to incorporate.
9. Spoon the pasta, chicken and vegetables into your serving bowls. Sprinkle the remaining parmesan, red pepper flakes and parsley on top.