Serious Eats: Recipes
Chicken with Spinach Tagliatelle and Parsley Pesto
Notes: For the chicken brine, if using table salt, decrease the salt by 50 percent.
About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog, shophousecook.com, or follow her on Twitter @yvonneruperti.
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