Pappardelle Ribbons in Chicken Ragout with Mediterranean Vegetables

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   Preheat oven to 400 degrees F and line a baking sheet with foil; drizzle with 1 tablespoon olive oil.

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   1.

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   In a medium bowl, toss together the eggplant strips, the mushrooms, 1 tablespoon salt, 2 teaspoons pepper, the red wine vinegar, the Italian seasoning and 4 tablespoons of olive oil.

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   Turn out onto the baking sheet and roast vegetables for about 40 minutes, stirring halfway through to prevent burning.

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   2.

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   While vegetables roast, cook the pappardelle pasta according to package direction, with 1 tablespoon of olive oil and 1 tablespoon of salt added to the water.

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   Once tender but still with a bite, drain thoroughly in a colander.

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   Add 1 tablespoon of olive oil and toss with fingers to prevent sticking; set aside and and cover to keep warm.

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   3.

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    Once vegetables are done roasting, turn them out into a bowl and keep warm while you begin your sauce.

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    4.

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    In a medium/large pot over medium heat, add 4 tablespoons of olive oil, and the garlic; cook until just fragrant.

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    Add the roasted eggplant and mushrooms, olives, cooked and shredded chicken breasts and the crushed tomatoes; stir gently to combine, then add the pinch of cayenne pepper, 1 tablespoon of salt and 1/4 teaspoon of black pepper.

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    Next add 1 tablespoon of the chopped dill and the chopped parsley, and stir.

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    Loosely cover (allow to slightly vent) and allow to simmer on low heat for 45 minutes.

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    5.

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    Once sauce has simmered for 45 minutes, turn off heat and finish with the remaining 2 tablespoons of olive oil and 1 tablespoon of the dill.

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    Add all of the cooked pappardelle pasta to the sauce, and using tongs, gently combine the pasta with the sauce, coating well.

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    Check/adjust salt and pepper, if necessary.

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    6.

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    Plate equally among four plates, and garnish each serving with a pinch of the remaining 1 tablespoon of fresh dill.

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    Enjoy!

No additional tips available.