RECIPE: Rocco DiSpirito’s ‘Pappardelle’ of Chicken with Winter Pesto

12/16/2015 at 03:52 PM ET

Rocco DiSpirito - Pappardelle of Chicken
Flavorworks Inc.; Inset: Taylor Hill/Getty

“The Italian word pappardelle derives from the Italian verb pappare, to gobble up — which is exactly what you’ll do with this dish,” DiSpirito says. “As I was contemplating how to create it, it occurred to me: Why not make noodles out of the protein? Thinly sliced chicken cooked quickly makes a wonderful stand-in for the rustic pappardelle-style pasta.”

“Dressed with nutritious escaroleand a hint of winter spices, this recipe will not only bring you down from carb overload but energize you with a protein punch.”

Rocco DiSpirito’s “Pappardelle” of Chicken with Winter Pesto
From The Negative Calorie Diet by Rocco DiSpirito
Serves 4
Olive oil cooking spray
6 cloves garlic, chopped
Dash of cinnamon
Dash of paprika
Crushed red pepper flakes
1 cup fresh basil leaves
1 small onion, thinly sliced
8 cups finely chopped escarole
4 cups unsalted chicken stock
12 oz. boneless skinless chicken breast, sliced lengthwise into ¼-inch strips
1 oz. Parmagiano-Reggiano cheese, finely grated

1. Bring 2 quarts water to a simmer in a medium pot.

2. Lightly coat a medium skillet with cooking spray and place over medium-high heat. Add the garlic and cook until golden brown. Add the cinnamon, paprika, red pepper flakes, basil, and onion, and cook until onion has softened. Add the escarole and cook until it had wilted and softened, another 2 minutes. Add the stock, bring to a simmer, cover, and cook until tender, about 5 minutes.

3. Add a pinch of salt to the simmering water. Turn off the heat and add the chicken and stir so that all the strips are separated.Cook just until the strips have turned white; they will be half-cooked. Transfer to a plate to cool.

4. Check the escarole mixture: You want to cook it until most of the stock has evaporated and it looks like a thick soup or sauce, then turn off the heat. Stir in half the cheese and season with salt to taste. Add the chicken strips, toss to coat and continue to cook until cooked through, about 90 seconds. Spoon the mixture onto four plates and top with remaining cheese.

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Anonymous on

Half way through step 2, you instruct cooks to “Ass the escarole”.


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