Fettuccine with Artichokes and Chicken
In this pasta recipe, chicken is braised with artichoke hearts, dried porcini mushrooms, and fresh tarragon to make the chunky, woodsy-tasting sauce.
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Cooking tools:
- Dutch oven
- Mixing bowl
- Stove
- Colander
- Pot
- Tongs
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Wooden spoon
- Grater
- Plate
Ingredients
- Juice of 1 lemon
- 15 baby artichokes (about 2 lbs.)
- 3 tbsp. extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 2 dried mushrooms, such as porcini, chopped (about 1⁄8 oz.)
- 1 small carrot, finely chopped
- Kosher salt
- freshly ground black pepper
- 3 boneless, skinless chicken thighs (about 1 lb.), cut into 1" chunks
- 1 tbsp. tomato paste
- 1⁄4 cup white wine vinegar
- 4 tbsp. chopped tarragon leaves
- 3 cups chicken broth
- 1 lb. dried fettuccine
- 3⁄4 cup grated parmesan
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