This morning on CBS News , I happened to hear Tony Tantillo describe a dish I think he called Tuscan chicken. I was interested but not paying full attention because I assumed I could get on their website. WRONG! For some reason today’s recipe is not on the site. I tried to remember everything he said and found a similar recipe for Tuscan Chicken which would serve as the basis for this dish.
At trip to Fairway Market to get a few ingredients and I was ready to create this dish for dinner tonight. Here’s what I did:
1 whole roasted chicken
2 oz olive oil
3-4 cloves of garlic sliced
4-5 small Yukon Gold potatoes, thinly sliced
1 can of cannelini beans
1/4 cup dry white wine (optional)
1 med. can of diced tomatoes or 1 fresh tomato
3/4 cup chicken broth (or more if needed)
1/2 to 3/4 # of fettucine rigate
2=3 fresh sage leaves
pinch of red pepper flakes
Large skillet or braising pan
Heat the olive oil, add the garlic and cook on MED for about 2 min. Add the potatoes and cook another 2 minutes. Season with salt and pepper. Add 1/4 cup of chicken broth. Cook for a couple minutes. Add the pieces of roasted chicken to the pan,and 1/4 cup of chicken broth. Cook till liquid is slightly reduced.
Meanwhile, cook pasta according to directions.
Puree the beans, using their own liquid. Add a few drops of olive oil to puree and 1/4 cup chicken broth and/or white wine. This is where you need to judge for yourself whether the puree is too thick – it will be the sauce for the pasta.
Add the bean puree to the pan, cover and cook for about 3-4 minutes till all is heated through. Add sage leaves .
I put the cooked pasta in the bottom of a large flat-bottomed bowl, removed the chicken from the pan, and poured 3/4 of the sauce over the fettucine. Place the roasted chicken pieces on top of the pasta, pour the remainder of the bean puree over the chicken and add diced tomatoes across the top. Sprinkle with grated cheese and red pepper flakes.