We LOVED this pasta!!! I took it on faith and tried this recipe. Faith, and I'm not kidding. Rosemary is not my favorite herb, chicken I can take or leave, and who ever heard of raisins (sultanas) in pasta?? So here is how this oddity arrived in our pasta bowls.... I was addicted to "Tyler Florence Fridays" (not just because he looks good in a sweater) and now since that site is basically over, it has been replaced with "I Heart Cooking Clubs" (see button in my blog). This week is Nigella Lawson's Potluck. Basically, you cook one of her recipes and submit it. Since I have never tried any of her recipes, this seems like a good time, what the heck? It was delicious! I'm not kidding, REALLY delicious!! The combination of the sweet and savory was divine. Super quick (and cheap) to put together. The fresh flavors really popped!
Tagliatelle with Chicken adapted from Nigella Lawson
1 (3-1/2 pound) chicken, (I used 3 large chicken breasts)
2 Tbls extra-virgin olive oil
Sea salt and freshly ground black pepper
Leaves from 3 rosemary sprigs, finely minced
1/3 C sultanas (raisins), soaked in warm water for 30 minutes
1/2 C pine nuts, lightly toasted
1 pound tagliatelle
2 to 3 Tbls chopped parsley leaves
Preheat the oven 350 degrees.
Rub the chicken with the oil and sprinkle with the salt and pepper, then place it in roasting pan and for about 1 hour, or until well browned (if using whole chicken, adjust cooking time accordingly). It's done with the juices run clear, not pink, when you cut into it. When the chicken is nearly ready, put abundant water on for the pasta, salting it when it boils.
Take the chicken out of the oven and roughly cut into small pieces. If you can take the heat, try just pulling it apart, without a knife. Nigella stresses here to keep and serve the pieces with the beautiful crisp brown skin attached!
For the sauce, pour all the juices from the roasting pan into a small saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you are ready to cook the pasta. (I added a little more olive oil and a small pat of butter since I didn't have the amount of pan juices I would have, had I used a whole chicken cut up). This sauces smells amazing!
Cook and drain the pasta, and toss it with the sauce, chicken pieces, and parsley in a large warmed bowl.
Serves 4 (or 2, with me going back for seconds) Shockingly good!Print this Recipe