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Chicken and Vegetable Tagliatelle
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Brief Description
Similar to chicken noodle soup, but with more noodles, less broth, and some cheese.
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Main Ingredient
chicken
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Category: Pasta
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Cuisine: Italian
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Prep Time: 25 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Feb 07, 2016
Number of Servings:
Ingredients:
- 2 tablespoons - olive oil
- 4 - bone-in, skin-on chicken thighs
- - salt and pepper
- 2 - carrots grated on the large side of a box grater or finely chopped
- 1 - onion finely chopped
- 2 ribs - celery with leafy tops finely chopped
- 1 - small potato peeled, then grated or finely chopped
- 4 cloves - garlic chopped
- 1 cups - chicken stock
- - a small handful of flat-leaf parsley finely chopped
- 1 pounds - egg tagliatelle noodles
- - handful of grated Grana Padano or Parmigiano-Reggiano plus more for passing at the table
- - extra virgin olive oil for drizzling
Directions:
Preheat the oven to 375° F. Bring a large pot of water to a boil for the pasta.
In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper; add to the skillet, skin side down. Cook until the skin is crispy and the chicken is golden, about 4-5 minutes per side.
Transfer to a baking sheet (reserve the skillet) and bake until cooked through, about 5 minutes. Let the chicken rest while you make the sauce.
Add the vegetables and garlic to the skillet; season and cook, stirring often, until soft, about 8 to 10 minutes. Add the stock and simmer, using a fork to coarsely mash the vegetables. Add the parsley.
Remove the skin and bones from the chicken; thinly slice.
Salt the boiling water, add the pasta and cook to al dente. Add half a mug of the starchy cooking water to the sauce.
Drain the pasta; toss with the sauce, chicken, a handful of cheese and a drizzle of extra virgin olive oil. Serve in shallow bowls, passing more cheese.
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