Tagliatelle with Saffron Chicken

Little sis ready to cook

Tagliatelle with Saffron Chicken. YES, saffron and yes, yum. I knew that I had to try this recipe when I was browsing through my dad's cookbooks and saw kitchen splatters on the pages. "Papa Miyashiro gave it the time of day, so the recipe must be good," I thought.

Before I share details of the pasta, I must say its been quite a while since I’ve written anything. I am well aware that with the exception of my small loyal following, my absence in the blogging hemisphere has probably gone unnoticed. Even still, I feel a small dose of guilt for being MIA. About two months ago, I left my finance job and journeyed over to the fabulous Food Network. Next to being Ina Garten’s personal assistant, this is it: my big dream.

So where has all the blogging gone?

I’m inspired each day at work by the creative minds and delicious food, but I’ve also lost some of my kitchen sass and confidence. I’ve suddenly become hyper aware that I am a small fish in a big sea, or perhaps a small sprinkle on a big cake? I've realized though, that if I really want to be successful here, I need to continue to do the things that make me happy. Cooking is a huge part of that, and even if my little voice isn't heard by many, sharing my passion is part of what contributes to this happiness. That’s how I came to this job to begin with.

But enough of that, this recipe is what I made with my little sister after my very first day working at Food Network. It went very smoothly aside from the fact that I doubled the amount of pasta. Unfortunately the creamy, delicious sauce really had to spread itself thin amongst too many big noodles. Next time, I will make this when I am in a less frazzled emotional state so that I am able to think clearly and logically. But aside from this small (or I guess realistically- big) mishap, the taste was all there. The touch of saffron adds a certain depth of flavor that I cannot describe quite yet.

And fine-I also have to admit that the chicken was bit overcooked. Womp. I was waiting for it to brown, and it never did! I'm slowly but surely learning the virtue of patience in the kitchen. I won't be a savvy chef overnight, and however obvious that may seem to everyone else, I am finally coming to grips with that for myself. However, I still consider the dish a success, and a very suitable, self-congratulatory dinner to myself. At its core it is a no-fuss, comfort food--just a little more grown up, like me.

Bon appetit and happy holidays! Top on my 2012 New Year's resolutions, eat and make more delicious food.

What the pasta should've looked like

My pasta, with too little sauce

Tagliatelle with Saffron Chicken
From Chicken and Egg by Janice Cole

Cook the tagliatelle in a large pot of boiling salted water for 4 to 6 minutes, or according to the package directions, and drain.

Meanwhile, heat a large skillet over medium-high heat and heat the olive oil. Cook the chicken for 3 to 4 minutes or until browned, stirring occasionally. Remove to a plate. Stir in the celery and cook for 1 minute. Add the garlic and cook, stirring, for 30 seconds.

Increase the heat to hight. Pour in the wine and bring to a boil, scraping up the browned bits from the bottom of the pan. Boil until the wine is reduced by about half. Pour in the tomatoes and stir in the rosemary, saffron, salt, and pepper. Bring to a boil, reduce the heat to medium, and cook for 1 minute.

Add the cream and bring to a boil over medium-high heat. Return the chicken to the skillet and cook for 2 minutes or until the chicken is no longer pink in the center and the sauce has thickened slightly. Add the pasta to the sauce and heat until hot. Stir in the parsley.

Serve immediately.