Nigella Lawson Tagliatelle W/ Chicken from the Venetian Ghetto

"This is my fave Nigella recipe - it's as beautiful as she is...."
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Ready In:
2hrs 30mins




  • Preheat the oven to 350°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.
  • Prepare the pasta, salting it when it boils (a bit of olive oil helps too).
  • Take the chicken out of the oven, let it cool for about an hour, then pull it apart.
  • Heat the pine nuts in a small skillet, browning them slightly.
  • 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.
  • Cook and drain the pasta and toss it with the sauce, chicken pieces and parsley in a large warmed bowl.

Questions & Replies

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  1. 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!
  2. 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.
  3. 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!


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