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Lemon-Thyme Fettuccine with
Grilled Chicken and Corn

"A good meal soothes the soul as it regenerates the body.
From the abundance of it flows a benign benevolence."
- Frederick W. Hackwood, "Good Cheer"

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Saturday, January 25, 2003

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Lemon-Thyme Fettuccine with
Grilled Chicken and Corn
Bon Appétit June 1988

2 artichokes
1 lemon, halved

Pasta:
1 cup all-purpose flour
1/4 cup fresh lemon juice
2 egg yolks
1 egg white
1 tablespoon minced fresh thyme or 1 teaspoon dried, crumbled
1 tablespoon olive oil
1 teaspoon grated lemon zest
1/2 teaspoon salt

Sauce:
3 cups dry white wine
8 drained oil-packed sun-dried tomatoes, chopped
1/4 cup chopped celery
1/4 cup chopped carrot
3 tablespoons minced shallots
4 garlic cloves, minced
2 tablespoons minced fresh parsley
4 cups unsalted chicken stock
2 cups whipping cream
Salt and freshly ground pepper
2 tablespoons olive oil
1/4 teaspoon minced garlic
1 1/2 cups halved black chanterelles, or sliced fresh shiitake
or button mushrooms
2/3 cup corn kernels
4 boned chicken breast halves
Olive oil
Salt and freshly ground pepper
1 tomato, peeled, seeded and diced
4 fresh thyme sprigs

Break off stem of artichoke and rub exposed area with lemon. Starting from base, bend each leaf back and snap off at natural break. Cut off tight cone of leaves above heart. Scrape out choke. Trim and shape heart with knife until no dark green areas remain. Rub with lemon half. Repeat with second artichoke. Bring medium saucepan of water to boil. Add lemon halves and artichoke hearts. Cook until artichokes are just tender, about 30 minutes. Drain. Cool. Cut into 1/8-inch-thick slices.
For pasta: Blend all ingredients in processor until ball forms. Wrap in plastic and let rest for 1 hour. Cut dough into 4 pieces. Flatten 1 piece of dough (keep remainder covered), then fold in thirds. Turn pasta machine to widest setting and run dough through several times until smooth and velvety, folding before each run and dusting with flour if sticky. Adjust machine to next narrower setting. Run dough through machine without folding. Repeat, narrowing rollers after each run, until pasta is 1/16 inch thick, dusting with flour as necessary. Hang dough sheet on drying rack or place on kitchen towels. Repeat with remaining dough. Set aside until sheets look leathery and edges begin to curl, 10 to 30 minutes, depending on dampness of dough. Pasta must be cut at this point. Run dough sheets through fettuccine blades of pasta machine (or cut by hand into 1/4-inch-wide strips. Arrange on towel, overlapping as little as possible. Let dry until ready to cook.
For sauce: Boil wine, sun-dried tomatoes, celery, carrot, shallots, garlic and parsley in heavy large saucepan until reduced to 1/4 cup liquid, about 45 minutes. Add chicken stock and boil until reduced to 1 cup, about 45 minutes. Add cream and boil until reduced to 2 cups, about 30 minutes. Strain sauce. Season with salt and pepper.
(Can be prepared 1 day ahead. Wrap pasta, artichokes and sauce separately and refrigerate.)
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add garlic and stir until beginning to brown. Add mushrooms and corn and stir until tender, about 4 minutes. Add artichoke hearts and stir until heated through. Add sauce and stir until heated through; keep warm. Add pasta to a large pot of boiling salted water, stirring to prevent sticking. Cook until just tender but still firm to bite. Drain well. Place in large bowl and toss with 1 tablespoon olive oil. Prepare barbecue grill (medium heat). Brush chicken with oil; season with salt and pepper. Grill until just springy to touch, about 5 minutes per side. Transfer to heated platter and tent with foil to keep warm. Add pasta to sauce and toss over medium heat until coated and heated through. Adjust seasoning. Divide pasta among heated shallow bowls. Slice chicken and arrange atop pasta. Garnish with tomato and thyme sprigs. Serves 4.
 

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