When putting together our latest eBook, we ran a sweepstakes for recipe suggestions, here’s our winner.  

Pappadella With Chicken – Mushroom Sauce

I’m not playing any favorites here but this recipe hits on two things I enjoy using when cooking Italian.  They are Pappadella and mushrooms.  Pappadella is a wide, long cut of pasta and holds up real well with this sauce.

Thanks to Betty Fiore from Lodi, New Jersey for this great dish!

Sauce Ingredients:

 ·        4 pieces of chicken breast – boneless and skinless

·         3/4 cup olive oil

·         1 chopped onion

·         small can of tomato paste

·         3 cups of water

·         one large can of plum tomatoes

·         1 clove of garlic

·         1 tsp. chopped fresh basil

·         1 tsp. chopped fresh Italian parsley

·         1/2 lb. sliced mushrooms

·         salt and pepper to taste

In a skillet heat 1/2 cup of olive oil and brown the chicken breast.  Remove chicken from the skillet and when cooled shred.  Set aside.

Heat the remaining olive oil and add onion, and cook until yellowed.  Add tomato paste and warm water, stir until dissolved.  Add the plum tomatoes, chicken breast, garlic, basil, salt and pepper.  Raise heat and bring to a boil.

Lower flame and simmer covered for 30 to 45 minutes.  Add the sliced mushrooms and continue to simmer uncovered for 15 additional minutes.

In the meantime cook the Pappadella until al dente.  Drain and place in a serving dish.  Top with the chicken-mushroom sauce and mix.  Serve immediately.

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This dish hit on all cylinders when it comes to the Mediterranean Diet.  Make it even healthier by using a whole wheat cut of Pappadella.

For more recipes like this, pick up my latest eBook –

The Mediterranean Diet – Gracie’s Guide

to Healthy Meals.”