Nigella Lawson Tagliatelle W/ Chicken from the Venetian Ghetto

Total Time
2hrs 30mins
Prep 50 mins
Cook 1 hr 40 mins

This is my fave Nigella recipe - it's as beautiful as she is....

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. 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.
  3. Prepare the pasta, salting it when it boils (a bit of olive oil helps too).
  4. Take the chicken out of the oven, let it cool for about an hour, then pull it apart.
  5. Heat the pine nuts in a small skillet, browning them slightly.
  6. 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're ready to cook the pasta.
  7. Cook and drain the pasta and toss it with the sauce, chicken pieces and parsley in a large warmed bowl.
Most Helpful

I do this recipe with store roasted chicken and wide egg noodles. I can get a dinner we love on the table in 15 minutes. A winner!

dwhite_07017 April 16, 2012

I've made this dish once, for a potluck, and never got to taste it because it went so fast. Everyone loved it and it smelled amazing. Next time it will just be for dinner at home.

JenPo February 12, 2011

I LOVE this dish...for once, pasta with no cheese! I'm so glad you posted it! The sultanas really pep it up and I adore rosemary in anything. If you are short on time, you can use a rotisserie-cooked chicken. Thx Glutton!

Liza at April 15, 2007