Sedani Rigati Pasta with Chicken and Prunes - Sedani Rigati con Pollo e Prugne

This combination of fruit and meat in a pasta sauce may seem a little unusual now, but was fairly common in the past. Sedani rigati are similar to penne, but thinner, and in their absence penne will work fine. To serve 4:

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients:

• 14 ounces (350 g) sedani rigati or similar pasta
• 2 medium-sized chicken breasts
• 8 ounces (200 g) dried prunes
• 1/3 cup unsalted butter
• 1 cup dry red wine
• A ladle of broth (bullion will work)
• A pinch of freshly ground nutmeg
• Salt and pepper to taste
• Freshly grated Parmigiano

Preparation:

Trim all traces of fat and gristle from the chicken breasts and dice them. Pit the prunes, and set them to soak in warm water for 10 minutes. Melt half the butter in a pot and cook the chicken and prunes until the chicken is browned, then stir in the wine and simmer until it is evaporated. Next, add the broth and a pinch of nutmeg. Season to taste with salt and pepper and continue simmering.

In the meantime, bring pasta water to a boil, salt it, and cook the pasta. Drain it and season it with the sauce and the remaining butter, and serve it with freshly grated Parmigiano on the side.

Yield: 4 servings sedani rigati with chicken and prunes.

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