Emerald Chicken Pappardelle

• 6 boneless skinless chicken thighs
• 2 tablespoons olive oil
• 2 shallots, peeled and minced
• 1 (10 ounce) package frozen chopped broccoli, thawed and drained
• 1 (5 1/4 ounce) packageboursin spreadable cheese with garlic and herbs
• 12 teaspoon salt
• 14 teaspoon pepper
• 12 cup dry white wine
• 1 (8 7/8 ounce) boxitalian pappardelle noodles, cooked according to package directions
• 8 cherry tomatoes, halved

1. Cut chicken into l-inch pieces.
2. In large frypan, place oil over medium heat.
3. Add shallots and saute until translucent, about 2 minutes.
4. Add chicken and continue to cook about 5 minutes or until chicken is no longer pink.
5. Add broccoli, cheese, salt, pepper and wine; stir and cook over medium heat about 5 minutes.
6. On serving platter, mound noodles.
7. Spoon chicken mixture over top.
8. Garnish with cherry tomatoes.

chicken thighs, olive oil, shallots, broccoli, spreadable cheese with garlic, salt, pepper, white wine, boxitalian pappardelle noodles, tomatoes

Taken from www.food.com/recipe/emerald-chicken-pappardelle-359300 (may not work)