Do you have a craving for something hearty and satisfying that will please the whole family? Look no further than this delicious chicken and vegetable tagliatelle recipe. Fresh, flavorful, and easy to make in about 30 minutes, this is the perfect go-to meal for busy weeknights and lazy weekend dinners alike. In this article, you will learn how to make this comforting Italian dish step-by-step. Just like the great Italian-American chef Mario Batalli puts it: “Food has the power to bring people together.” So let’s get cooking!
Ingredients
4 boneless, skinless, chicken thighs
2 carrots, finely chopped
1 medium onion, diced
3 celery ribs with tops, finely chopped
4 clove of garlic, chopped
1 cup of chicken broth
4 tbsp olive oil
1 lb cooked tagliatelle or another flat pasta
Method
Preheat you oven to 425 degrees.
Place chicken in a bowl and season with salt and pepper and drizzle with 2 tbsp of the olive oil.
Transfer chicken to a baking dish and place in oven on center rack.
Roast the chicken for 20 minutes or until browned and juices run clear. Transfer to a cutting board and let rest.
You should start your pasta about now.
Heat remaining 2 tbsp of olive oil in a large skillet over medium-high heat.
Add the carrots, celery, onion, and garlic to the skillet and cook until soft, about 8-10 minutes.
Add the chicken broth and let simmer for 5 minutes.
Using a fork or potato masher, coarsely mash the vegetables.
Slice the chicken into thin strips.
After your pasta has cooked, reserve 1 cup of pasta water, then drain.
Toss the pasta with the chicken and vegetables, adding pasta water to get the consistency you desire.
