Popular
Latest From the Show
Chicken Ragu with Veggies
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Sesame Cookies | Buddy Valastro
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
How to Make Spanakopipasta | Rachael Ray
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
How to Make Shrimp Burgers | Jacques Pepin
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Ingredients
- 1 tablespoon EVOO – Extra Virgin Olive Oil, plus additional for drizzling
- 2 tablespoons butter
- 1 pound ground chicken
- Salt and pepper
- 2 tablespoons rosemary, finely chopped
- 1 tablespoons thyme, finely chopped
- 1 yellow or orange spring carrot, peeled and cut into 1-inch matchsticks or grated
- 1 rib celery with leafy tops, finely chopped
- 1 leek, halved lengthwise, cleaned, whites and light greens thinly sliced
- 2 cloves garlic, chopped
- 2 tablespoon tomato paste
- 1/2 cup white wine
- 1 cup chicken stock
- 1/2 cup fresh shelled peas (optional)
- 1 pound egg tagliatelle or fettuccine
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- A couple handfuls grated Parmigiano-Reggiano cheese, plus some to pass at table
Yield
Serves: 4
Preparation
Bring a large pot of water to a boil for the pasta.
Heat a large skillet over medium to medium-high heat with EVOO, 1 turn of the pan. Melt butter into oil then add chicken and brown and crumble. Season chicken with salt, pepper and fresh herbs; add carrots, celery, leeks and garlic, and cook 7-10 minutes, stirring frequently. Add in tomato paste and cook for couple minutes. Add wine and reduce a minute; add stock and reduce heat to a low simmer. Add peas, if using, and let simmer sauce while the pasta cooks.
Salt boiling water liberally then drop pasta and cook 1 minute less than al dente per package directions. Reserve about 3/4 cup starchy, salty water before draining pasta.
Add lemon zest and juice to sauce.
Add pasta to sauce and vigorously toss with some starchy water, a drizzle of EVOO and the cheese for 1 minute to coat. Serve in shallow bowls with additional cheese at the table.
MORE:
Pasta Ribbons with Peas, Prosciutto, Cream and Spring Pesto
Pasta Primavera with Saffron Cream
Chicken Chili Cowboy Spaghetti