So, I was in the bookstore and browsing though the cooking magazines, and saw a
recipe (I wanna say it was in Cuisine at Home, but I could be mistaken..I'd looked
through about a dozen by this point!) for Chicken Pappardelle. Sounded good. So,
here's what I did:

Used the oil (about 1-1/2 Tbsp) from sundried tomatoes to sauté some chicken cutlets
quickly. Set aside. Tossed some cubed pancetta in the pan, and as soon as it started
to get browned on the edges, I added very finely sliced shallots, the now drained
sundried tomatoes, about 4 cloves of garlic. Sautéed until the pancetta was crispy,
and the shallots had caramelized. Added some chicken stock...I'm guessing about 1 1/2
cups, and let it go until it reduced some. Took it off the heat and added about 1/4
cup of cream, a little fresh ground white pepper, and some chopped artichoke hearts.
While all this was going on, I also made the pappardelle and sliced up the chicken. I
added the chicken back to the pan, and then tossed with the pasta.

Served with yellow and green beans sautéed with shallots and orange zest, finished
with some Murray River flake salt, and some tomatoes I'd gotten at the farmer's
market, sliced and sprinkled with fresh cracked pepper.

All in all, pretty yummy. I think next time I would add some parmesan to the sauce
for the pappardelle, and possibly some asiago. Maybe.

kimberly