Spaghetti Rigati with Chicken in Fresh Tomato Sauce

• 3
  eggs
  large
• 2
  cups
  unbleached all-purpose flour
• tomato sauce
  enough to coat the pasta and cook the chicken
• chicken thighs
  boneless, skinless, cut into pieces
• salt
• water
  as needed for the dough

• Combine the eggs, flour and a pinch of salt in the bowl of a mixer fitted with the dough hook (or work by hand). Mix slowly, adding water a tablespoon at a time until the dough comes together. The dough should be smooth and not crumbly or overly sticky. If it’s too wet, add a little more flour. Transfer to a cutting board, cover with a bowl, and let rest for 10 minutes.
• Roll the dough into long strips using a pasta machine, following the manufacturer’s settings. For a KitchenAid roller, the final pass is typically on setting 6. Cut or shape the pasta into spaghetti rigati.
• In a large skillet, heat a splash of oil, add the chicken pieces, and cook until lightly browned. Pour in the tomato sauce, season with salt and simmer until the chicken is fully cooked and the flavors meld, about 10–15 minutes depending on the size of the pieces.
• Meanwhile, bring a large pot of salted water to a rolling boil and cook the spaghetti rigati until al dente. Fresh pasta cooks quickly—start checking after 2–3 minutes.
• Drain the pasta, reserving a little pasta water. Toss the pasta with the chicken and tomato sauce, using reserved pasta water to adjust the sauce consistency if needed. Serve hot.

Nutrition

Giangi’s Kitchen provides nutritional information as an estimate; these figures were not calculated by a registered dietitian.