This gorgeous spring pasta has a lot of great things going for it. First, the colorful mixture of spring veggies (yum). Second, the fresh egg pasta that is so tender it melts in your mouth (and only takes 2 minutes to cook). And third, the tender pieces of shredded, roast chicken delicately flavored with herbes de Provence. And oh, right! I need not forget the simple yet decadent white wine sauce that engulfs the entire pasta dish, that is enriched with a touch of tangy crème fraîche. Just another reason to keep the pantry stocked with pasta, the fridge with seasonal veggies, and the dairy shelf of the fridge with crème fraîche.
(To view this recipe, click on the blue title of the blog post above*)
Roast Chicken & Spring Vegetable Linguine with Crème Fraîche
Ingredients:
- (2) bone-in, skin on chicken breasts
- Salt and pepper, 1 ½ teaspoons herbes de provence
- 1 Tablespoon olive oil
- 2 Tablespoons unsalted butter
- 3 garlic cloves, thinly sliced
- 2 leeks, white and light green portion only, sliced into half-moons, rinsed well
- 1 cup radishes, quartered
- 1 Tablespoon fresh parsley, chopped
- 4 oz. sliced mushrooms
- small head of kale or any greens really, cut into bit-sized pieces
- salt and pepper
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock, organic and low-sodium
- 1/2 cup creme fraiche, room temp
- Grated Parmesan or Pecorino for serving
- chiffonade of fresh basil, for serving
- (1) package of fresh pasta, linguine or fettuccine
Directions:
- To cook the chicken, let it sit out at room temp for 30 minutes. Season each breast with 1/4 teaspoon of salt, a big grinding of pepper, and half of the herbes de Provence. Preheat the oven to 375 degrees. Spray a baking sheet with olive oil spray; arrange the chicken on the pan and roast for 65-70 minutes, or until the internal temp reaches 165 degrees. Allow the chicken to cool a bit, then shred into bite-sized pieces.
- In a Dutch oven, heat the oil and butter over medium-low heat. Add in the garlic, leeks, and radishes, along with the parsley and a pinch of salt and pepper. Saute for 5 minutes; add in the chopped greens and mushrooms, along with another pinch of salt and pepper. Saute for another 3 minutes; add in the wine and cook an additional 5 minutes, or until the wine has reduced by half. Next, add in the stock. Cook for another 10-12 minutes, or until all the veggies are tender and flavorful.
- Remove from the heat and stir in the creme fraiche, as well as the cooked chicken. Stir gently so that the creme fraiche melts into the sauce.
- Bring a large pot of salted water to a boil for the pasta. Cook for 2 minutes or until very tender. Add into the veggie-chicken-sauce pot and toss to combine. Serve the pasta warm with grated cheese and fresh basil, if desired.
Tagged: chicken, chicken breast, chicken stock, creme fraiche, egg pasta, endive, fresh basil, fresh pasta, garlic, herbes de provence, kale, leeks, linguine, mushrooms, pasta, pecorino cheese, radishes, roast chicken, spring vegetable pasta, spring vegetables, white wine
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