What are the main ingredients in Bright Beetroot Chicken Pappardelle?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Butter

What is the nutritional information of Bright Beetroot Chicken Pappardelle?

Calories: 864, Carbs: 91 grams, Fat: grams, Protein: 65.3 grams, Sugar: 10.4 grams, Salt: 817 grams

How do I prepare Bright Beetroot Chicken Pappardelle?

PERFECT PASTA: Place a pot over medium-high heat and fill with salted water. When boiling, add the pasta and cook until al dente, 2-3 minutes. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking. THYME TO GET NUTTY: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. In the final minute, baste with 60g of butter, the sunflower seeds, the chopped thyme and seasoning. Remove from the heat, reserving the pan sauce, and rest for 3 minutes. ADD THE AROMATICS: When the beetroot has been roasting for 10 minutes, add the dressed onion wedges and the whole, unpeeled garlic clove to the tray with the beetroot. Roast for the remaining time. BLEND THAT BEETROOT, BABY!: When the veg roast is done, remove the skin from the garlic clove and place the flesh in a blender. Add ¾ of the roasted beetroot, ¾ of the goat’s cheese, the roasted onion, the lemon juice to taste, and 200ml of the reserved pasta water. Blend until smooth. Add an extra splash of water if necessary. Season to taste. Add the beetroot sauce to the pot of cooked pasta and toss until coated. FANCY DINNER: Plate up the pink pasta. Top with the chicken, the remaining beetroot, and the remaining goat’s cheese. Drizzle over the thyme & nut pan sauce. Wonderful, Chef! ROOTING FOR YOU: Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and becoming crispy, 30-35 minutes (shifting halfway). Place the onion wedges in a bowl. Coat in oil and season. Set aside.

What should be prepared from my kitchen to make Bright Beetroot Chicken Pappardelle?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Butter

Bright Beetroot Chicken Pappardelle

Name: Bright Beetroot Chicken Pappardelle
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender; Butter

Fresh pasta ribbons are smothered in a perfectly pink & creamy roasted beetroot sauce with goat’s cheese & roasted onion – a classic combo! Topped with chicken mini fillets that are pan-fried to perfection in an earthy basting of butter, pecan nuts & thyme. Absolutely irresistible, Chef!

Bright Beetroot Chicken Pappardelle

with goat’s cheese, pecan nuts & fresh thyme

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beetroot
Chevin Goats Cheese
Chicken
Free-range Chicken Mini Fillets
Fresh Pappardelle Pasta
Fresh Thyme
Garlic Clove
Garlic Cloves
Lemon Juice
NOMU Provençal Rub
Onion
Onions
Pecan Nuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Butter

Photo of Bright Beetroot Chicken Pappardelle

Serves 1

ROOTING FOR YOU
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and becoming crispy, 30-35 minutes (shifting halfway). Place the onion wedges in a bowl. Coat in oil and season. Set aside.
PERFECT PASTA
Place a pot over medium-high heat and fill with salted water. When boiling, add the pasta and cook until al dente, 2-3 minutes. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
ADD THE AROMATICS
When the beetroot has been roasting for 10 minutes, add the dressed onion wedges and the whole, unpeeled garlic clove to the tray with the beetroot. Roast for the remaining time.
THYME TO GET NUTTY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. In the final minute, baste with 30g of butter, the sunflower seeds, the chopped thyme and seasoning. Remove from the heat, reserving the pan sauce, and rest for 3 minutes.
BLEND THAT BEETROOT, BABY!
When the veg roast is done, remove the skin from the garlic clove and place the flesh in a blender. Add ¾ of the roasted beetroot, ¾ of the goat’s cheese, the roasted onion, the lemon juice to taste, and 100ml of the reserved pasta water. Blend until smooth. Add an extra splash of water if necessary. Season to taste. Add the beetroot sauce to the pot of cooked pasta and toss until coated.
FANCY DINNER
Plate up the pink pasta. Top with the chicken, the remaining beetroot, and the remaining goat’s cheese. Drizzle over the thyme & nut pan sauce. Wonderful, Chef!

Beetroot - 200g
NOMU Provençal Rub - 7,5ml
Onion - 1
Fresh Pappardelle Pasta - 125g
Garlic Clove - 1
Free-range Chicken Mini Fillets - 150g
Pecan Nuts - 10g
Fresh Thyme - 4g
Chevin Goat's Cheese - 50g
Lemon Juice - 15ml

Download the Recipe

Serves 2

ROOTING FOR YOU
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and becoming crispy, 30-35 minutes (shifting halfway). Place the onion wedges in a bowl. Coat in oil and season. Set aside.
PERFECT PASTA
Place a pot over medium-high heat and fill with salted water. When boiling, add the pasta and cook until al dente, 2-3 minutes. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
ADD THE AROMATICS
When the beetroot has been roasting for 10 minutes, add the dressed onion wedges and the whole, unpeeled garlic clove to the tray with the beetroot. Roast for the remaining time.
THYME TO GET NUTTY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. In the final minute, baste with 60g of butter, the sunflower seeds, the chopped thyme and seasoning. Remove from the heat, reserving the pan sauce, and rest for 3 minutes.
BLEND THAT BEETROOT, BABY!
When the veg roast is done, remove the skin from the garlic clove and place the flesh in a blender. Add ¾ of the roasted beetroot, ¾ of the goat’s cheese, the roasted onion, the lemon juice to taste, and 200ml of the reserved pasta water. Blend until smooth. Add an extra splash of water if necessary. Season to taste. Add the beetroot sauce to the pot of cooked pasta and toss until coated.
FANCY DINNER
Plate up the pink pasta. Top with the chicken, the remaining beetroot, and the remaining goat’s cheese. Drizzle over the thyme & nut pan sauce. Wonderful, Chef!

Beetroot - 400g
NOMU Provençal Rub - 15ml
Onion - 1
Fresh Pappardelle Pasta - 250g
Garlic Clove - 1
Free-range Chicken Mini Fillets - 300g
Pecan Nuts - 20g
Fresh Thyme - 8g
Chevin Goat's Cheese - 100g
Lemon Juice - 30ml

Download the Recipe

Serves 3

ROOTING FOR YOU
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and becoming crispy, 35-40 minutes (shifting halfway). Place the onion wedges in a bowl. Coat in oil and season. Set aside.
PERFECT PASTA
Place a pot over medium-high heat and fill with salted water. When boiling, add the pasta and cook until al dente, 2-3 minutes. Drain, reserving 2 cups of pasta water, and toss through some oil to prevent sticking.
ADD THE AROMATICS
When the beetroot has been roasting for 10 minutes, add the dressed onion wedges and the whole, unpeeled garlic cloves to the tray with the beetroot. Roast for the remaining time.
THYME TO GET NUTTY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. In the final minute, baste with 90g of butter, the sunflower seeds, the chopped thyme and seasoning. Remove from the heat, reserving the pan sauce, and rest for 3 minutes.
BLEND THAT BEETROOT, BABY!
When the veg roast is done, remove the skin from the garlic cloves and place the flesh in a blender. Add ¾ of the roasted beetroot, ¾ of the goat’s cheese, the roasted onion, the lemon juice to taste, and 300ml of the reserved pasta water. Blend until smooth. Add an extra splash of water if necessary. Season to taste. Add the beetroot sauce to the pot of cooked pasta and toss until coated.
FANCY DINNER
Plate up the pink pasta. Top with the chicken, the remaining beetroot, and the remaining goat’s cheese. Drizzle over the thyme & nut pan sauce. Wonderful, Chef!

Beetroot - 600g
NOMU Provençal Rub - 22,5ml
Onions - 2
Fresh Pappardelle Pasta - 375g
Garlic Cloves - 2
Free-range Chicken Mini Fillets - 450g
Pecan Nuts - 30g
Fresh Thyme - 12g
Chevin Goat's Cheese - 150g
Lemon Juice - 45ml

Download the Recipe

Serves 4

ROOTING FOR YOU
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and becoming crispy, 35-40 minutes (shifting halfway). Place the onion wedges in a bowl. Coat in oil and season. Set aside.
PERFECT PASTA
Place a pot over medium-high heat and fill with salted water. When boiling, add the pasta and cook until al dente, 2-3 minutes. Drain, reserving 2 cups of pasta water, and toss through some oil to prevent sticking.
ADD THE AROMATICS
When the beetroot has been roasting for 10 minutes, add the dressed onion wedges and the whole, unpeeled garlic cloves to the tray with the beetroot. Roast for the remaining time.
THYME TO GET NUTTY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. In the final minute, baste with 120g of butter, the sunflower seeds, the chopped thyme and seasoning. Remove from the heat, reserving the pan sauce, and rest for 3 minutes.
BLEND THAT BEETROOT, BABY!
When the veg roast is done, remove the skin from the garlic cloves and place the flesh in a blender. Add ¾ of the roasted beetroot, ¾ of the goat’s cheese, the roasted onion, the lemon juice to taste, and 400ml of the reserved pasta water. Blend until smooth. Add an extra splash of water if necessary. Season to taste. Add the beetroot sauce to the pot of cooked pasta and toss until coated.
FANCY DINNER
Plate up the pink pasta. Top with the chicken, the remaining beetroot, and the remaining goat’s cheese. Drizzle over the thyme & nut pan sauce. Wonderful, Chef!