Pappardelle with Chicken and Tomatoes

Pappardelle with Chicken and Tomatoes
serves 2

Pappardelle, enough for 2
1/2 pkg chicken, thinly sliced
1/2 pint grape tomatoes
2 tbsp + 1/4 cup Koroneiki Olive Oil
Fresh black pepper
Roasted Garlic Sea Salt

Cook the pappardelle to pkg directions. Rinse in cold water and toss with 2 tbsp Koroneiki Olive Oil. Set aside.

Heat the 1/4 cup Koroneiki Olive Oil over medium heat. Add the chicken and saute 7-10 minutes. Keep the heat on medium and add the tomatoes. Slice some and leave some whole.

Scoop the chicken and tomatoes onto the pappardelle. Drain the Olive Oil from the pan and add that as well. Toss with fresh black pepper and a sprinkle of the Roasted Garlic Sea Salt.

*Pappardelle available in store or by phone only right now.