Chicken artichoke fettuccine

Chicken thigh, artichoke and spinach, and hand rolled fettuccine

Chicken thigh, artichoke and spinach, and hand rolled fettuccine

I made the pasta from scratch: my first time. It’s not too hard, about like making a pie crust, and fussier. I have to touch every single strand to unfurl it after cutting the rolled up sheets. A dusting of semolina helps with that but still. I found you can dramatically reduce the amount of egg from the Cooks’ Illustrated recipe and still get a decent tasting product. (I used just three eggs and a yolk.) I rested the dough for two hours and that seems to matter. Rolling it was really simple, though my noodles were just a hair on the rustic side (read: thick).

Marinated the chicken quickly, in a little balsamic, olive oil, and garlic. Browned it, then made a pan sauce with chicken stock. Note: don’t use semolina flour to make a roux. It’s gritty.

In another pan, I sauteed a can of quartered artichoke hearts and a similar volume of frozen spinach with an onion, garlic, a lot of butter, and some basil pesto. Served the pasta with the pan sauce, and the chicken and artichokes on the side.

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