How To Make Bucatini With Chicken And Pecorino | Tasting Table Re

Ingredients

• 1 medium carrot
• 1 celery stalk
• 1 garlic clove, finely chopped
• ¼ cup olive oil 
• Kosher salt, to taste
• 4 boneless, skinless chicken thighs, patted dry and cut into small pieces
• ½ cup dry white wine
• 2 tablespoons white wine vinegar
• 1 cup water
• 1 teaspoon white wine vinegar
• 6 ounces Garofalo bucatini
• 1 tablespoon finely grated pecorino cheese

Directions

1. In a food processor, combine the carrot and celery and pulse until finely minced.
2. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the garlic and carrot-and-celery mixture, and season with salt. Cook, stirring often until the vegetables have slightly softened, 6 to 8 minutes. Add the chicken, season with salt and cook, stirring occasionally until most of the liquid in the pan has evaporated. Add the wine and vinegar and reduce by half. Add the water and cook, covered, until the flavors have come together and the chicken is cooked through, 20 to 30 minutes.
3. Drain the chicken sauce, reserving the liquid. Store the chicken pieces and vegetables for another use.
4. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, 7 to 8 minutes. Drain the pasta, reserving ¼ cup of the pasta water.
5. In a large skillet over medium-high heat, add the reserved chicken sauce. Add the pasta and cook, tossing often until the pasta has cooked through and the sauce has reduced, 3 to 4 minutes.
6. Divide the pasta among two bowls and top with the grated pecorino cheese and serve.

Nutrition

Calories per Serving	1,107
Total Fat	45.4 g
Saturated Fat	8.9 g
Trans Fat	0.1 g
Cholesterol	367.1 mg

Total Carbohydrates	69.2 g
Dietary Fiber	3.9 g
Total Sugars	4.6 g
Sodium	1,741.5 mg
Protein	88.8 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.