Recipe: Red and Yellow Pepper Sweet Potato Pappardelle

Minh and I discovered Pappardelle’s Pasta on our first trip to Seattle back in 2009. If I had my way, we would have bought at least half the flavors available, but we couldn’t fit that much pasta in our luggage to take home AND the price was a bit hindering (not expensive, but we weren’t ready to spend that much on pasta). That first time, we came home with half a pound each of Southwest Pasta Blend and Sweet Red Onion Linguini. I can’t remember what we made with them, but I remember thinking that if we ever went back to Seattle, we should try some more of their flavors.

Well, we did go back to Seattle for a wedding back in May. This time we picked up a half pound each of Sweet Potato Pappardelle and Fanciful Fruit Blend. We finally decided to try out an actual recipe from the website: Red and Yellow Pepper Sweet Potato Pasta. . Recipe was altered a little bit, but not THAT much


  • 1/2 lb Sweet Potato Pappardelle Pasta
  • 3 T extra virgin olive oil, divided
  • 4 cloves garlic, minced
  • 1/2 red bell pepper, cored and thinly sliced
  • 1/2 yellow bell pepper, cored and thinly sliced
  • 1 c grape tomatoes, halved
  • 1/2 c water
  • 1 T fresh tarragon, chopped
  • 2 T fresh flat-leaf parsley, chopped
  • 1 T red wine vinegar
  • 1/2 c three cheese blend (asiago, parmesan, romano), shredded
  • Salt and pepper
  • 2 chicken breast (we used thinly cut portions)


  1. Cook pasta in a pot of boiling salted water until al dente (10-12 minutes).
  2. Meanwhile, heat 1 tablespoon of extra virgin olive oil in a skillet. Add garlic and saute until sizzling and fragrant. Don’t burn!
  3. Add peppers and tomato and water. Cook until peppers are “tender-crisp” (about 5-7 minutes). Remove from heat.
  4. Heat 1 tablespoon of extra virgin olive oil in a NEW skillet (or transfer veggies to a dish and use the other skillet). Season both sides of the chicken breasts with salt and pepper and pan-fry until cooked (about 5 minutes per side).
  5. Once pasta is cooked to desired done-ness, drain and add to veggie mixture. Also add the chopped herbs (tarragon and parsley), red wine vinegar, cheese, and remaining 1 tablespoon of extra virgin olive oil. Toss well to mix flavors.
  6. Serve with chicken breast and extra cheese if desired.
  7. Step 1: Cook the pasta

    Step 3: Sauté the veggies

    Step 6: SERVE!

Tran’s NOTES:

  • I never knew that tarragon smells like licorice. I love the smell of licorice, but hate the taste. Good thing it didn’t taste like licorice.
  • The pappardelle was about a 14-16 inches long dry… but once it was cooked, it expanded to over about 2 feet long!!
  • Even though there is A LOT of garlic in this recipe, the taste of garlic is very slight, not overpowering.
  • This recipe would also work adding mushrooms and/or caramelized onions and using sausage instead of chicken. But the flavors would be much stronger/bolder. This dish was very simple and “clean” tasting.
  • We had dinner with a bottle of 2010 Lips Of Faith La Folie by New Belgium. It worked really well with the dish.
  • When all is done, let someone else do the dishes!

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