Posted in Recipe

Tagliatelle with chicken and the perfect pairing

Tagliatelle with ChickenBefore Craig and I were married and had children, we used to have this thing called free time.

And during that free time, we used to watch this thing called television.

One afternoon, several hours into a Food Network marathon, Nigella Lawson prepared a dish that made us both drool.

We tweaked the recipe a bit and this dish has been one of our absolute favorites ever since.

I love that it’s pretty much foolproof, so it’s a great dish to make for guests.

The only thing that I’ve struggled with is choosing the perfect wine to pair with the strong rosemary in this dish. I like to think that I’m pretty good at choosing the right varietal, but that’s about as close as I can get. So, I’ve asked my friend Rachel to help me out here.

She prepared this dish last week and selected a perfect wine to pair with it.

Please go see which wine she chose and you might also like to download her free food and wine guide.

I hope you’ll love this pairing as much as we do.

Tagliatelle with Chicken

Here’s what you’ll need to make this dish:

  • 1 (3 1/2 pound) chicken (we use a large, store-bought rotisserie chicken)
  • 2 tablespoons extra-virgin olive oil
  • salt and freshly ground pepper
  • leaves from 3 fresh rosemary sprigs, minced
  • 1/2 cup pine nuts
  • 1 pound tagliatelle (linguine works just fine, too, and is easier to find)
  • 2-3 tablespoons chopped parsley leaves

And here’s what you’ll need to do:

If roasting the chicken yourself, rub all over with oil and sprinkle with the salt and pepper, then place the chicken breast down in the roasting pan and roast at 425 degrees for about 1 1/2 hours, or until well browned, turning it over at the end to brown the breast. The chicken is done when the juices run clear–not pink–when you cut into the thigh. When the chicken is nearly ready, bring a large pot of water to boil for the pasta.

Take the chicken out of the oven and remove meat from the bone, leaving all of the skin on, then cut into chunks.

Mince the rosemary sprigs.

In a large saucepan, toast pine nuts over medium until they are golden. You’ll need to watch these closely, as they easily burn. Transfer the pine nuts to a bowl.

To make the sauce, pour the juices from the roasting pan into the saucepan. (If you are using a store-bought chicken, chicken broth and a bit of olive oil make a great replacement to pan juices.) Add the rosemary, pine nuts, and chicken. Begin to simmer the sauce when you are ready to cook the pasta.

Cook and drain the pasta and toss it with the sauce, top with parsley, and serve in a large warmed bowl.

Tagliatelle with Chicken


Creamy Tomato Soup with Pesto

Two autumns ago, when I was hugely pregnant with Matthew, despite the horrific heartburn, all I wanted to eat was tomato soup.

Not tomato soup from the can, but from scratch.

I begged my cousin Rhea, one of the best cooks I know, for her recipe.

I’ve tweaked it a bit, swapping out the fresh basil for a spoonful of pesto, but aside from that, I owe this all to her.

That fall, I made three double batches of this soup. Pregnancy cravings cannot be denied.

Now, I make one double batch each fall.

And the only person in my house who loves it the way I do is Matthew.

Go figure…it’s probably in his veins.

Creamy Tomato Soup with Pesto

Here’s what you’ll need:

1 tsp minced garlic

2 cups dry white wine (you can substitute water, but why would you?)

2 oz butter

1 small sliced red onion (white or yellow are fine too)

3 cups canned diced tomatoes

2 cups cream*

salt and pepper to taste

pesto for garnish

Creamy Tomato Soup with pesto, tomato soup, organic tomato soup,

Here’s what you’ll do:

1) In a heavy saucepan over medium-high heat, melt the butter and sauté the onion and garlic until translucent, roughly 5 minutes.

2) Add the white wine and reduce by half.

3) Add the tomatoes and cream and reduce by half (I reduce the heat to medium at this point).

4) Puree in a food processor or blender until smooth.

5) Top with a teaspoon of pesto.

tomato soup, tomato soup with pesto

Then? Eat two servings!


*I am not even going to pretend that this part is healthy. Nope. It is what it is. Enjoy!

What’s Not to Love?

I’ve said it before…this isn’t a cooking blog by any stretch of the imagination. 

But, there are a handful of recipes that I make that bring me such joy that I feel as though I just have to share them with you. 

I love this soup, not only because it’s healthy and delicious, but also because it’s so easy that I can put it together in moments, which means I can play with my kids instead of being stuck in the kitchen.  I’d much rather play trains or babies than stand around over a hot stove.  Wouldn’t you? 

With five core ingredients and a handful of optional toppings, this is a no-brainer meal for these cooler nights.

Southwestern Chicken Soup


3 cups cooked chicken pieces (we use 1 rotisserie chicken from the grocery store)
1 12-oz jar of salsa verde
1 15-oz can of cannellini (white kidney beans), drained
3 cups of chicken broth
1 1/2 t. cumin
Optional Toppings:
2 green onions, chopped
sour cream
Monterey Jack cheese
tortilla strips


  1. Empty salsa into a large saucepan and cook for 2 minutes over med-high heat.
  2. Add chicken, broth, beans, and cumin.
  3. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
  4. Add optional ingredients to taste.
I add green onions, tortilla strips, and a dollop of sour cream and Craig sprinkles his soup with Monterey Jack cheese and tortilla strips.
I typically double this recipe, as it freezes beautifully.
Trust me, this couldn’t be any easier.  Throw everything in the pot and go enjoy those small moments with your family while it’s cooking!
*I shared this recipe with my friend, Ashley, from Just Another Mom of 2, who worked it into her menu plan for this week.  Stop by and see what other great meals she’s making!

Grab Your Chips…Let Me Show You How to Make Salsa

I’m not a cook.  This is so not a cooking blog.

But this salsa makes me ridiculously happy.  Like small moments happy.  So, I’m sharing it.

The best thing about this recipe is it can be tweaked any number of ways.  Over time, I’ve increased the heat by changing up the chiles and I use a ton of cilantro.

  • 1 medium yellow onion
  • 14 ripe plum tomatoes
  • 4-6 serrano chiles
  • 6-8 garlic cloves
  • 1 small bunch cilantro
  • 2-4 canned or dehydrated chipotles
  • kosher salt
  • fresh lime juice

Here’s what I used this past weekend:

In a glass baking dish, place the tomatoes, chopped onion, whole garlic cloves, and serrano peppers (I also added those little orange peppers that look relatively harmless, but are so not…they’re habaneros and they are as hot as hot gets.  We’re tough like that here.)

Roast these ingredients in a 400 degree oven for 40 minutes, or until the tomato skins split.

While the vegetables are roasting, remove the stems from the chipotle peppers (I use dried chipotles, which I simply soak in hot water until they plump up).

This is what your vegetables should look like when they’re done…

Once the vegetables have cooled completely, remove the stems from the roasted peppers.

Place the roasted vegetables, chipotles, cilantro, and salt, pepper, and lime juice (to taste) in the food processor or blender and process until you achieve your desired consistency. (My food processor holds only half of the ingredients, so I do two batches.)  As you’ll see below, we like our salsa pretty smooth.

Transfer to a bowl and allow the salsa to sit for at least an hour.  It takes a bit for the flavors to meld together.

This salsa can be stored in an air-tight container in the refrigerator for up to a week.

But I’d be surprised if you didn’t eat it all by then.

About me

Nichole Beaudry @NicholeBeaudry Location: Northern California
Each and every day, I strive to appreciate the wonder, beauty, and whimsy in the small moments, the moments that, when strung together, form a lifetime.
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