Mediterranean Emerald Chicken Ragu with Whole Wheat Pappardelle and Toasted Pistachio-Herb Gremolata

Ingredients

• 2 Boneless, skinless chicken thighs
• 1 tbsp Olive oil
• 0.5 Small yellow onion
• 0.5 Medium carrot
• 0.5 Celery stalk
• 2 cloves Garlic
• 0.5 cup Roasted red bell pepper
• 7 oz Diced tomatoes
• 0.5 cup Artichoke hearts
• 0.5 cup Low-sodium chicken broth
• 1 tbsp Balsamic vinegar
• 0.5 tsp Dried oregano
• 0.5 tsp Dried thyme
• 0.25 tsp Smoked paprika
• 0.25 tsp Black pepper
• 2 cups Fresh spinach
• 4 oz Whole wheat pappardelle
• 2 tbsp Unsalted pistachios
• 2 tbsp Fresh parsley
• 0.5 tsp Lemon zest
• 1 tsp Nutritional yeast

Instructions

1. Prepare the Gremolata: In a small dry skillet over medium heat, lightly toast the chopped pistachios for 2-3 minutes until fragrant. Be careful not to burn. Remove from heat and let cool. Once cool, combine the toasted pistachios with fresh parsley, lemon zest, nutritional yeast, and a pinch of black pepper in a small bowl. Set aside.
2. Sear the Chicken: Pat the chicken thighs dry. Season generously with black pepper and smoked paprika. Heat olive oil in a large non-stick skillet or Dutch oven over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove chicken from the skillet and set aside.
3. Sauté Aromatics: Reduce heat to medium. Add the diced onion, carrot, and celery to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another minute until fragrant.
4. Build the Ragu: Deglaze the pan with balsamic vinegar, scraping up any browned bits from the bottom. Stir in the roasted red pepper, diced tomatoes (undrained), quartered artichoke hearts, low-sodium chicken broth, dried oregano, and dried thyme. Bring to a gentle simmer.
5. Simmer and Shred Chicken: Return the seared chicken thighs to the skillet, nesting them into the sauce. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shreds. Remove chicken from the skillet and, using two forks, shred it into bite-sized pieces. Return the shredded chicken to the ragu and stir to combine.
6. Cook the Pasta: While the ragu simmers, cook the whole wheat pappardelle according to package directions in a separate pot of unsalted boiling water until al dente. Reserve 1/4 cup of pasta cooking water before draining.
7. Finish and Serve: Stir the fresh spinach into the hot ragu until just wilted. If the sauce is too thick, add a tablespoon or two of the reserved pasta cooking water to reach desired consistency. Add the drained pasta to the ragu and toss gently to coat. Divide the pasta and ragu between two plates. Generously sprinkle each serving with the prepared Toasted Pistachio-Herb Gremolata.

Nutrition (per serving)