Maple Balsamic Cranberry Chicken Pappardelle Pasta

If you're sitting there thinking, "That's a lot of words for pasta," then buckle up, because your taste buds are about to go on the ride of their lives.

First off, let's talk ingredients. You'll need chicken breasts (because what's a party without chicken?), cranberries to add a pop of tartness, and maple syrup for that sweet, sweet love. Toss in some pappardelle pasta, which is basically the Maserati of the pasta world – wide, luxurious, and just buttery enough to make you forget about your low-carb diet. Oh, and don't forget the fresh basil. When I say a lot, I mean, treat basil like your life depends on it. We're also going to be fancy and add some garlic cloves, butter, garlic powder, and for that extra chef's kiss, a drizzle of balsamic glaze. If you're thinking, "This sounds like my Italian grandma meets a Canadian sugar shack," you're not wrong.

Now, how did I whip up this masterpiece? Well, after giving the chicken a good ol' rub with garlic powder, salt, and pepper (because flavor), I threw those bite-sized pieces into a frying pan like they owed me money. Added a cup of cranberries and some garlic cloves for good measure. You'll want to cook them until the chicken starts showing some color and the cranberries look like they're about to burst with gossip. Then, in goes the butter and maple syrup, because why not? Stir in a generous helping of fresh basil, because remember, basil is life.

After a while, add chicken broth and some more cranberries because we're all about texture diversity here. Then, it's pasta time. Boil the pappardelle until it's al dente, toss it into the pan, add some of that pasta water (because starch is magic), and let it simmer until the sauce thickens slightly. Drizzle with balsamic glaze for that tangy kick. Finally, taste test and adjust. More maple syrup if you're feeling sweet, more balsamic glaze if you're feeling tangy. Serve it up and watch as people marvel at your culinary genius. Or, you know, just enjoy a really good plate of pasta by yourself. You've earned it.

Yield: 4

Author: Sippin Foodie

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Maple Balsamic Cranberry Chicken Pappardelle Pasta

Oh my. This one you guys is exploding with flavors, including maple, sweet cranberries, balsamic glaze, fresh basil, garlic and more! It’s on the sweeter side, but balances out well with the buttery pappardelle pasta, chicken broth and garlic coated chicken. If you want it less sweet, you can reduce the amount of maple syrup and/or hold off on adding the balsamic glaze. The glaze is a sweet/tangy bold flavor, so I don’t add too much, just the perfect amount…but as I always say, taste as you go, and taste test before serving.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 2 Chicken Breasts
• 2 cups Cranberries
• 1/2 cup Maple Syrup
• 1 cup Chicken Broth
• Pappardelle Pasta
• Fresh Basil, a lot
• Garlic Cloves
• 2 tbsp Butter
• Garlic Powder
• Salt & Pepper
• EVOO

Instructions

1. - Prep the chicken with garlic powder, salt and pepper.
2. - Add bite sized chunks of the chicken to a frying pan with EVOO, 1 cup of cranberries, and a few garlic cloves, cook until chicken is browning and cranberries are bursting.
3. - Add butter, maple syrup, fresh basil (a lot) and stir around for another 2-4 min.
4. - Add chicken broth, and a few more cranberries so there are some less cooked than the others you previously added.
5. - Boil the pappardelle pasta and when done, add it to the frying pan, along with 1/2 cup of the pasta water. Mix pasta noodles in and let it sit in the sauce on simmer for about 3-5 min. Drizzle top with balsamic glaze.
6. - Sprinkle with a little more garlic powder, salt/pepper and fresh basil.
7. - Taste test, add additional maple syrup or balsamic glaze if you want it sweeter.

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