Chicken over Papparedelle Pasta with a Fig, Bacon and Rosemary Sauce

This a tasty alternative to a typical Alfredo sauce for pasta. The herbs and cheese give a hint of an Alfredo sauce, but the combination of ingredients offer a cozy, earthy feel.


2 boneless, skiness chicken breasts
2 tablespoons of extra virgin olive oil
1 minced clove of garlic or 1 Dorat brand garlic cube
1 sprig of rosemary stem removed and minced
1 – 15 oz. can of 99% fat free chicken broth
2.2 oz. of a mini log of goat cheese
½ cup of dried mission figs finely diced
Sprinkle of kosher salt and fresh cracked pepper
5 pieces of bacon cooked and crumbled
1 – 8 oz. package of pappardelle pasta
Thinly sliced dried mission figs
Fresh rosemary sprig


Heat olive oil over medium high heat in a medium to large skillet. Add chicken and brown on each side.  Remove from pan and set aside.  Add garlic and rosemary and sauté until fragrant about 30 seconds.  Deglaze the pan with chicken broth, scraping up brown bits.  Add goat cheese, figs and salt and pepper. Stir until cheese is melted. Add chicken, cover and let simmer for 15 – 20 minutes or until chicken is done. In a separate pot bring water to a boil and cook the papparadelle pasta. Once al dente, drain and set aside.  Remove chicken breasts and slice at a diagonal. Pour pasta into a serving dish and toss with sauce and top with chicken, cooked bacon and garnishes if desired.  Serve plated or family style.

Suggested Beverage

Try Real De Aragon Garnacha by Pagos Familia Langa (Calatayud, Spain), Lo Brujo GarnaCha Calatayud (Spain), Rodney Strong Pinot Noir (California) or Beringer Third Century Central Coast Pinot Noir (California).

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