Chicken parmesan pappardelle

Chicken second courses

The first thing I ever learned to cook was chicken Parm. I would make it at least three times a week and serve it to everyone—my college roommates, my tennis teammates, my then boyfriend, and so on. It’s such a comforting dish, and one I’m really fond of, so I wanted to figure out how to make it a little more polished for serving at a party. I took all the signature parts—marinara sauce, mozzarella cheese, Italian seasoning—and tossed it with pappardelle along with ground chicken! <br /> <br />Reprinted from "What’s Gaby Cooking," by Gaby Dalkin, published by Abrams Books, copyright 2018. <br />