Roasted Chicken Tagliatelle with Pine Nuts, Golden Raisins and Rosemary

Preheat oven ro 400°F.

Arrange chicken in an oven proof dish and drizzle with oil. Toss in garlic cloves (no need to peel them), 2 sprigs of rosemary and season with plenty of salt and pepper.

Roast chicken at 400°F until cooked through. This will vary in time depending on how large your bird is, or what type of chicken pieces you’re roasting. It took about 45 minutes for the bone-in breast and thighs I used.

While chicken is roasting, soak golden raisins in a small bowl with some boiling water to let them plump up a bit. You can also toast the pine nuts.

When chicken is fully cooked, let cool slightly and set the meat aside. Pour the juices at the bottom of the baking dish into a small sauce pan over low heat.

Shred chicken into bite-sized pieces or your desired size. Set aside.

Cook pasta in some salted water. While pasta cooks, add drained raisins, pine nuts, and remaining rosemary leaves (finely chopped) to the chicken juices. If you need it, add additional olive oil. Be sure to check sauce for seasoning and adjust as needed.

Once pasta is al dente, drain and combine with chicken pieces and sauce. Toss it all together and top with some Parmigiana if ya like. That’s it. Eat up!