Pancetta and Chicken Pasta

Pancetta and Chicken Pasta Ingredients

2 cups Pasta	1/2 cup Chicken broth
1 tablespoon Olive oil	1/2 cup Heavy cream
3 Chicken breasts boneless, cubed	1 tablespoon Dried parsley
1 cup Mixed vegetables frozen	Black pepper to taste
1/2 cup Pancetta diced	1/2 teaspoon Nutmeg
1 teaspoon Crushed red pepper (optional)	1 teaspoon Italian seasoning
-- Sauce --	-- Garnish --
4 cloves Garlic	2 tablespoon Parmesan grated
1 tablespoon All purpose flour	2 tablespoon Fresh parsley chopped, fine

Instructions for Pancetta and Chicken Pasta

PASTA: Cook pasta. Drain well. Transfer to a large prep bowl.

VEGETABLES: Put mixed vegetables into a microwave-safe bowl, and cover with water. Microwave on high for 3 minutes, stirring halfway through.

MEAT: While the pasta and vegetables are cooking, preheat a skillet over medium heat. Add olive oil and pancetta. After 2 minutes, add chicken breasts and raise heat to medium-high. Add crushed red pepper, if desired. Cook until chicken is fully cooked and surface is browned. Using a slotted spoon, transfer the meat to the large prep bowl.

SAUCE: Saute the garlic in the same skillet used for the meat. Push the garlic to one side of the skillet. Mix the flour with the pan drippings to form a paste. Reduce heat to medium and deglaze the skillet with chicken broth. Add parsley, black pepper, nutmeg, and Italian seasoning. Bring to boil, then reduce heat to medium-low. Reduce slightly, sauce should be fairly thin.

GARNISH: Toss pasta, vegetables, meat and sauce until evenly coated. Transfer to a serving bowl. Top with grated parmesean and fresh chopped parsley, if desired.

Variations/Substitutions:
1) Saute fresh green peppers with garlic.
2) Add one small diced tomato to cooked pasta
3) Thick sliced bacon, diced, can be substituted for pancetta.
4) Evaporated milk can be used instead of heavy cream.


Main Ingredient: ChickenCuisine: Italian

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