by Kate Heyhoe
12 ounces tagliatelle or fettucine
1 pint heavy cream
1/2 cup chicken stock or canned low-sodium broth
1/4 teaspoon freshly grated nutmeg, or to taste
2 cups cooked shredded or diced chicken meat
2 cups cooked warrigal greens (or spinach or chard leaves), coarsely chopped
Salt and fresh ground pepper
1/2 cup chopped toasted hazelnuts
Halved red and yellow cherry tomatoes tossed in balsamic vinegar and olive oil.
Grated parmesan cheese.
1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain.
2. While the pasta cooks, heat the cream in a large, heavy skillet over medium heat. Bring to a boil, reduce heat, and simmer until reduced by half, stirring often.
3. Stir in the chicken stock, nutmeg, chicken, and greens. Heat until ingredients are warmed through. Mix in the pasta. Season to taste with salt and pepper. Add more broth if the mixture seems too thick.
4. Pour the pasta into a serving bowl and sprinkle with the hazelnuts. If desired, serve with the tomato salad sprinkled on top of the pasta to balance the richness of the sauce.
Kate's Global Kitchen for October 2002:
10/04/02 Ukrainian Mushroom Feasts
10/11/02 Tarka, Ghee and Me: Quick Warm Ups with Indian Spices
10/18/02 New Zealand Spinach, or Bushy Warrigal Greens
10/25/02 Taking the Pumpkin Out of the Pie
Copyright © 2002, Kate Heyhoe. All rights reserved.
This page created October 2002
Copyright © 1994-2018,