Found pappardelle pasta in my pantry, have leftover fillings from the chicken, chickpeas, leek, and mushroom pie in freezer and bought some green beans two days ago. Today, stayed indoor as it’s a raining day and really freezing.

Google: “Leeks are alliums, so they’re related to garlic, chives, shallots, and onions. Tasting them, you can tell. They have a sweet, oniony flavour that adds depth to soups, stews, pastas, and more! However, because they’re milder than most other alliums. Grilled or roasted, they make a surprising, delicious side dish. Heads up – if you choose to serve them this way, look for really fresh, peak-season leeks. They’re at their best in the fall and spring.”

Google: “Green beans are young, unripe fruits of various cultivars of the common bean, although immature or young pods of the runner bean, yard long bean, and hyacinth bean are used in a similar way. Green beans are known by many common names, including French beans, string beans, and snap beans or simply “snaps.””

“While they may be low in calories, green beans contain many important nutrients that provide several health benefits. The legumes are full of antioxidants, including vitamin C, flavonols, quercetin, and kaemferol. These antioxidants fight free radicals in the body, which helps to reduce cell damage and may help to lower your risk of certain health conditions.”

“Pappardelle are large, very broad, flat pasta, similar to wide fettuccine, originating from the Tuscany region of Italy. The fresh types are two to three centimetres wide and may have fluted edges, while dried egg pappardelle have straight sides.”

I have written the fillings of chicken, chickpeas, leek, and mushroom pie recipe for you. You can add green beans in when you are cooking this. You don’t have to use the puff pastry. As for me, I cook the green beans to add in to leftovers to go with pappardelle. This is flavourful, comfort, and delicious meal. Serve with a glass of white wine. Enjoy!!!

Ingredients

Chicken, chickpeas, leek, and mushroom

800 g chicken breast diced chunks
250 g sliced mushrooms
40 g dried porcini, soaked in hot water to softened, drained, reserved ¼c water
1 can chickpeas
1 ½ c chicken stock
1/2 c white wine
125 ml thickened cream
2-4 Tbs flour
2 Tbs butter
2 Tbs olive oil
1 Tbs minced garlic
1 large leek, trimmed, sliced into 1cm rounds
salt
black pepper
1/4 c chicken stock (See Note)

Green beans and pappardelle

1 ½ Tbs olive oil
2 bunches green beans, trimmed end, cut into bite size
1 Tbs minced garlic
2 Tsp onion powder
salt
black pepper
400 g pappardelle
enough water, about 1 L
salt
oil

Method

Chicken, chickpeas, leek, and mushroom

Heat the oil and butter in a large pan. Add garlic and leek, season well with salt and pepper and cook over a medium heat for 8 minutes. Add diced chicken and both mushrooms and cook, stirring occasionally for 5-10 minutes until the chicken starts to brown. Scatter over the flour and stir to make a paste and continue to cook for 2 mins. Slowly stir in stock and reserved porcini water until lump free.

Next pour in thickened cream, wine, stir to combine, and seasoning to taste. Allow to simmer for about 15 minutes until thickened, stirring occasionally. In the last 5 minutes before 15 minutes time up, add chickpeas, stir to mixed well.

To cook the green beans

Heat olive oil in a large pan over medium heat. Add green beans, onion powder, garlic minced, salt and black pepper to the pan. Cook and toss until desired tenderness is reached, about 5-8 minutes.

For me, I thawed the fillings of chicken, chickpeas, leek, and mushroom first about 4 hours on the benchtop. Then transfer to another big pan, add 1/4 c chicken stock and bring it to simmer for about 15 minutes, stir to mix well.

Meantime cooks the pasta until al dente in a large pot of salted boiling water according to package instructions, I cook it for 9 minutes. Now add in the cooked green beans to the pan with the fillings of chicken, chickpeas, leek, and mushroom. Cook, stir to mix well.

Use a slotted spoon, scoop pappardelle straight into the chicken, chickpea, green bean, leek, and mushroom sauce. Toss around to coat pappardelle in the sauce for about 2 minutes. Switched off hob. Spoon onto bowl and serve with a glass of white wine. Enjoy!!!!

Note: I have leftovers of chicken, chickpea, green bean, leek, and mushroom. I just reheat it with a bit more chicken stock. If you are adding green beans into your chicken, chickpea, green bean, leek, and mushroom; no need to add minced garlic and onion powder. You can add just onion powder for extra flavour.

https://helenscchin.com/2024/06/27/chicken-chickpea-green-bean-leek-and-mushroom-pappardelle-pasta/

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