Tagliatelle With Hazelnut Butter & Chicken

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates.
2. Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). Bring to a boil and then start step #3.
3. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the chicken (a) to the pan. Season with a generous pinch of salt. Use a wooden spoon to spread the chicken out in the pan. Cook for 2 minutes.
4. While the chicken is cooking, add the pasta (b) to the pot of boiling water. Cook for 6 minutes, stirring occasionally.
5. When the chicken has cooked for 2 minutes, turn the pieces over and season lightly with a pinch of salt and pepper. Cook for 2 minutes then stir the chicken and turn the heat down to low. Add the hazelnut butter and herbs (c) to the pan. Stir well to coat the chicken with the butter.
6. When the pasta has cooked for 6 minutes, strain the water from the noodles. Add the pasta to the pan of chicken. Turn the heat off but leave the pan on the burner. Stir well to mix everything together.
7. Pour the root vegetables (d) into a mixing bowl. Take a dinner spoon, and add 1 spoonful of the pear vinaigrette (e) to the root vegetables (per 2 servings). Season with a pinch of salt and pepper and stir. Add the rest of the pear vinaigrette to the pan of pasta and chicken. Stir to incorporate.
8. Crack open the lid on the parsley root & pear puree (f). Heat in the microwave for 30-60 seconds. Spoon the warm puree onto your serving plates. Spread the puree out with the back of a dinner spoon so that it covers the bottom of each plate.
9. Spoon the pasta and chicken on top of the puree. Serve the root vegetables on top of the pasta or on the side.