The other night I roasted two chickens for my birthday dinner with the idea to have lots of chicken for leftovers. I normally stick extra chicken in a quesadilla or taco – a dinner I happily return to again and again. Rarely do I put chicken and pasta together. Most of the time, it reminds me of “family style” restaurants who’s food is always too…. much….too much cream, too much sodium, too much everything but taste. It’s a lot of bland calories.
However, I was watching some “old” Nigella on TV, an episode where she tore apart a roast chicken with her bare fingers – and somehow made that look alluring and delicious. When I tear apart a chicken, which I do often, it’s a bit more of a cavewoman going at a carcass. But when Nigella does anything…. well you know. She’s Nigella! And she was talking about a Claudia Roden recipe she swears by called Tagliatelle Frisinal. The ingredients are minimal; the dish is simple. You do, however, need to roast your own chicken. This is crucial because all those delicious succulent juices comprise the sauce. Truly, the pasta dish is out of this world. Continue reading