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Tagliatelle With Chicken From the Venetian Ghetto

by . Featured in HOW TO EAT

Introduction

I have the estimable Claudia Roden to thank for introducing me to this, and my gratitude is immeasurable. It is such a crucial part of my life.

And it’s very simple: you roast a chicken, and then tear off the meat and golden skin and toss through a pile of tagliatelle along with sultanas, pinenuts, rosemary and parsley.

For US cup measures, use the toggle at the top of the ingredients list.

I have the estimable Claudia Roden to thank for introducing me to this, and my gratitude is immeasurable. It is such a crucial part of my life.

And it’s very simple: you roast a chicken, and then tear off the meat and golden skin and toss through a pile of tagliatelle along with sultanas, pinenuts, rosemary and parsley.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Tagliatelle with Chicken from the Venetian Ghetto
Photo by Lis Parsons

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What 6 Others have said

  • This is now a staple in my recipes I adore this and normally make it the day after I have a roast chicken dinner. It is just delish.

    Posted by JoRafter on 26th May 2019
  • This recipe is fabulous. First made it years ago for a Mother’s Day family dinner and it was loved by everyone. It’s simple and comforting, but once you try the combination of the rosemary and sweet sultanas you’ll be craving this meal again and again!

    Posted by peej on 22nd March 2019
  • Very simply simple and delicious. As with most things savory after you have made it once you can adjust for your taste. My mind may like a little more very finely minced fresh rosemary with the parsley and sometimes I will add a little lemon zest. But no matter what it will always satisfy. Enjoy it.

    Posted by cachef1 on 18th October 2018
  • Looks lush, going to have to try it.

    Posted by NannyB on 18th October 2018
  • I have cooked this recipe many many times... and as always it never failed to delight my tastebuds and those of my dinner guests... I will say though, I add a good amount of butter 1. To coat those gorgeous pine nuts while browning them and 2. It gives a lushness and added dimension, it also helps to plump those luscious golden sultanas beautifully. The sweet and salty aspect makes it a favourite meal of mine... yummy!!

    Posted by Clodah on 18th October 2018
  • One my my family's favourite!

    Posted by lalaland17 on 18th October 2018
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