Garlic Chive Pappardelle con Peperoni


  • 1 package Garlic Chive Pappardelle, cooked al dente (about 6-8 min)
  • 1 Chicken, cut up (about 3 lbs.)

Marinate -

  • 3 large Lemons
  • 20 sprigs Italian Parsley, leaves only
  • 2 medium cloves Garlic, peeled
  • 1/2 cup Olive Oil
  • Salt and freshly ground Pepper to taste

Sauce -

  • 3 Red Bell Peppers
  • 1/2 cup dry White Wine
  • Salt and freshly ground Pepper to taste


  1. Marinate Chicken in refrigerator for 1-2 hours.
  2. Preheat oven to 400º.
  3. Clean Peppers, removing stems, pulp, and seeds. Then cut into strips and soak in cold water for 30 minutes.
  4. Bake Chicken in oven for 35 minutes. Set marinate aside.
  5. While Chicken bakes, heat leftover marinate on medium heat. When hot, add drained Peppers and sauté for 10 minutes. Cover and simmer for another 15 minutes.
  6. Add White Wine and let evaporate uncovered for 5 minutes. (Start cooking Garlic Chive Pappardelle now.)
  7. Arrange Chicken around large platter. Drain Pappardelle and place in center of platter. Pour sauce over all and serve hot.