Best Tagliatelle With Grilled Chicken Tomatoes Recipes

Tagliatelle with Chicken image

Provided by Nigella Lawson : Food Network

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 8

1 (3 1/2 pound) chicken
2 tablespoons extra-virgin olive oil
Salt and freshly milled black pepper
Leaves from 3 rosemary sprigs, minced
1/3 cup sultanas, soaked in warm water for 30 minutes
1/2 cup pine nuts, lightly toasted
1 pound tagliatelle
2 to 3 tablespoons chopped parsley leaves

Steps:

Preheat the oven to 350 degrees F.
Rub the chicken with the oil and sprinkle with the salt and pepper, then place it breast down in a roasting pan and roast for about 1 1/2 hours, or until well browned, turning it over toward the end to brown the breast. It's done when the juices run clear, not pink, when you cut into the thigh. When the chicken's nearly ready, put abundant water on for the pasta, salting it when it boils.
Take the chicken out of the oven and take the meat off the bone, leaving all that glorious burnished skin on, and cut it into small pieces. I do much of this by just pulling, without a knife, but if you haven't got asbestos hands, use a knife and fork or wait until it is cooler.
For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you are ready to cook the pasta.
Cook and drain the pasta, and toss it with the sauce, chicken pieces, and parsley in a large warmed bowl.

Chicken and Mushroom Tagliatelle image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 11

12 ounces fresh or dried tagliatelle
Coarse salt and freshly ground pepper
3/4 pound boneless, skinless chicken thighs
2 tablespoons unsalted butter
2 shallots, halved, peeled, and thinly sliced (about 1/2 cup)
8 ounces cremini mushrooms, halved (or quartered if large)
1/2 cup dry white wine
3/4 cup heavy cream
1 ounce Parmesan, grated (about 1/3 cup), plus more for serving
1 stalk celery with leaves, cut into very thin slices (about 2/3 cup)
1/3 cup coarsely chopped fresh flat-leaf parsley leaves

Steps:

Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Brown chicken, flipping once, until cooked through, 6 to 8 minutes; transfer to a plate. Reduce heat to medium; melt remaining 1 tablespoon butter. Cook shallots and mushrooms, stirring, until golden brown, about 8 minutes. (If skillet browns too quickly, add a little pasta water.) Add wine, bring to a boil, and reduce by half. Slice chicken; add to pan with cream, Parmesan, 1 cup pasta water, and pasta. Toss until sauce coats pasta, adding more pasta water if needed. Add celery and parsley; toss to combine. Serve with Parmesan.