ROASTED CHICKEN BREAST WITH PANCETTA, LEEKS AND THYME
Why save a good-old roast for the weekend? This mini roast chicken for one rules any day
Provided by Jamie Oliver
Categories Cheap & cheerful Cook with Jamie Chicken Romantic meals Sunday lunch British Chicken breast
Time 45m
Yield 1
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, skin removed, in a bowl. Trim and wash a large leek, remove the outer leaves, then slice it into 0.5cm/¼ inch pieces. Add these to the bowl with the leaves of a few sprigs of fresh thyme, a good lug of olive oil, a pinch of sea salt and freshly ground black pepper and a small swig of white wine and toss together. Place your leek and flavourings from the bowl into the tray, then wrap the chicken breast in 4 slices of pancetta. This will not only flavour the chicken but also protect it while it cooks. Try and bend the sides of the tray in towards the chicken so the leeks don't burn during cooking. Drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes.
Nutrition Facts : Calories 615 calories, Fat 41 g fat, SaturatedFat 8.9 g saturated fat, Protein 56.7 g protein, Carbohydrate 3.7 g carbohydrate, Sugar 2.3 g sugar, Sodium 3.60 g salt, Fiber 2.3 g fibre
PASTA PANCETTA
A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like.
Provided by kempcooking
Categories Meat and Poultry Recipes Pork
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
- Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 50.1 g, Cholesterol 24.9 mg, Fat 25 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6.9 g, Sodium 344.9 mg, Sugar 3.7 g
CHICKEN AND BACON PASTA WITH SPINACH AND TOMATOES IN GARLIC CREAM SAUCE
Chicken pasta recipes can get boring. Not this Italian-inspired recipe! You'll fall in love with the flavors in this Chicken Pasta with Bacon, Spinach, and Tomatoes in Garlic Cream Sauce. Easy weeknight dinner that the whole family will love! Sliced chicken breast and bacon are tossed with veggies and penne pasta in a delicious, creamy, homemade alfredo sauce made with Parmesan cheese.
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of olive oil in a large skillet, on medium-high heat. Add chicken and cook on one side on medium-high heat for 4 minutes. While it cooks, sprinkle the uncooked sides of the chicken with paprika, Italian seasoning, and salt. Flip the chicken over, and cook on the other side for 3 more minutes on medium-high heat. Reduce heat to low-medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
- To the same pan (but without chicken), add heavy cream and bring to boil. Only after the heavy cream starts boiling, add shredded Parmesan cheese. Immediately reduce to simmer (low-medium heat) and stir, while simmering, until the cheese melts and the sauce is creamy, for about 1 or 3 minutes.
- To the same pan with the creamy sauce, add chopped tomatoes, fresh spinach, garlic, crushed red pepper. Stir in the sauce on medium heat just until the spinach starts to wilt and sinks into the sauce. Add 1/3 of the cooked chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything. Remove from heat.
- In the meantime bring a large pot of water to boil, add pasta, and cook according to instructions (usually 10 to 15 minutes). Drain the pasta.
- Add cooked pasta to the skillet with the sauce and reheat on low heat. When ready to serve, top the pasta with the remaining half of bacon (cooked, drained of fat, chopped, gently reheated) and the remaining 2/3 of the cooked chicken (sliced into small strips, gently reheated). This is done for presentation purposes.
- When serving, top the pasta with 1/2 cup of shredded Parmesan cheese.
Nutrition Facts : Calories 1154 kcal, Carbohydrate 65 g, Protein 48 g, Fat 78 g, SaturatedFat 35 g, Cholesterol 246 mg, Sodium 765 mg, Fiber 5 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 39 g, ServingSize 1 serving
CARBONARA WITH CHICKEN
Serve this pasta crowd-pleaser with a fresh green salad for a hearty dinner. Our indulgent chicken carbonara uses eggs and butter to create a rich sauce
Provided by Lulu Grimes
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Cook the spaghetti following pack instructions. Meanwhile, heat the oil in a frying pan and fry the garlic and pancetta until crisp, then add the chicken strips and fry briefly until they're just cooked through. Fish out the garlic clove and discard it. Beat the eggs with the grana padano and some black pepper.
- Add a couple of tablespoons of pasta water to the pancetta pan along with the butter, then drain the pasta and add it to the pan. Pour in the egg mixture, take the pan off the heat and toss together so the egg cooks in the heat of the pasta. Divide between four warm bowls and top with more cheese, if you like.
Nutrition Facts : Calories 758 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 1.2 milligram of sodium
PANCETTA PASTA (EASY 4 INGREDIENT RECIPE)
Ready in minutes, this pasta dish has only four ingredients and tastes like a gourmet meal.
Provided by Christina Conte
Categories Main Courses
Time 25m
Number Of Ingredients 6
Steps:
- Boil water in a large pot, adding plenty of salt (it should taste like sea water) when it comes to a boil.
- Then add the pasta and cook as directed.
- While the pasta is cooking, sauté the pancetta in a large pan with a tablespoon of extra virgin olive oil.
- Cook for a few minutes, turning so they cook evenly, then turn off the burner.
- When the pasta is almost ready, use a strainer spoon to remove the pasta and place it directly into the pancetta in the pan, OFF THE HEAT. Do not drain the pasta and do not throw away the water.
- Continue until all the pasta is in the pancetta pan, then add the grated cheese.
- Stir, and add the parsley and some pasta water as needed. It will form a bit of a creamy sauce.
- When everything is mixed well, serve immediately with extra Parmigiano Reggiano cheese on top.
PASTA WITH CHICKEN, PANCETTA AND VEGETABLES
Steps:
- Sauté pancetta in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add onion to skillet; sauté 5 minutes. Add carrots, bell pepper and garlic; sauté vegetables until crisp-tender, about 5 minutes. Stir in chicken, tomatoes, broth and oregano; simmer until chicken is cooked through, about 4 minutes. Stir in parsley and pancetta. Season with salt and pepper. Toss pasta with chicken mixture.
PENNE PASTA WITH CHICKEN & CRISPY PANCETTA
Need a fast, filling, family-pleasing dinner? Look no further. Pasta, chicken, pancetta, cherry tomatoes and garlic bring together this delicious dish. ENJOY!
Provided by Feast Your Eyes
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Fill a large pot with cold water, add a pinch of salt and a tablespoon of olive oil; bring to a boil.
- Wash chicken and pat dry with paper towels; season with salt and pepper.
- Heat a medium-sized, heavy-bottomed skillet over medium heat; add 2 tablespoons of oil and sauté chicken until no longer pink. Transfer to a plate lined with paper towels (keep warm).
- Sauté pancetta in a small skillet on low heat until crispy; drain on a plate lined with paper towels (keep warm).
- To a large-sized, heavy bottomed skillet add 3 tablespoons of oil; heat through. Add the garlic and sauté until slightly browned about 1 minute.
- Add the tomatoes, season with salt and black pepper. Sprinkle the basil and oregano over the tomatoes; sauté for 3 minutes or until tomatoes are warmed through and skins slightly blistered.
- Cook pasta as directed, drain and add to the large skillet. Gently toss with the tomato mixture. Add the the cheese and parsley; give another toss. Top with the chicken and pancetta just before serving.
PANCETTA CHICKEN WITH LINGUINE
A really simple weekday meal prepared and on the table in 30 minutes.
Provided by acharge1
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Switch on oven to 180C/fan 200C/gas. Place a pan of water to boil on the hob.
- Wilt the spinach in the frying pan using 1 tbsp olive oil and a knob of butter. Whilst wilting, prepare the chicken making sure to keep an eye on the spinach whilst doing this.
- Cut off any grisly bits or bloodied bits of the chicken and hollow out the chicken using a sharp knife. Once hollowed, stuff the chicken with the philedelphia and then pancetta until full. Use a cocktail stick to secure the end and then transfer to an oiled baking tray. Ensuring the chicken has been entirely covered with oil, sprinkle on the basil, cover with foil and place in oven for 20 minutes or until golden brown.
- Once the chicken is in the oven, turn attention to the spinach which should be wilted by now. Add in another tbsp of oil, the sliced garlic and the pancetta and keep on a medium heat. Add in the linguine to the pan of water to simmer for 10 minutes.
- Once pancetta is cooked, add in the cherry tomatoes - tinned are better as they arent as watery, sweet chilli sauce and black pepper. Keep on a low/medium heat while the linguine finishes cooking. When the linguine is finished, add the linguine to the sauce using a spaghetti fork or tongs allowing some of the pasta water to go into the sauce.
- Mix in the linguine gently ensuring not to break any tomatoes, remove the chicken out of the oven and plate to serve.
More about "chicken and pancetta pasta recipes"
PASTA AL FORNO WITH CHICKEN AND PANCETTA | SO DELICIOUS
From sodelicious.recipes
4.8/5 (6)Total Time 40 minsCuisine ItalianCalories 693 per serving
- For the penne, fill a saucepan with water and bring it to a boil. Add a pinch of salt and your pasta. Let them boil according to the instructions on the package.
- Heat a skillet and add vegetable oil. Add the garlic in for about 30 seconds, so it can release its flavor in the pan.
- Remove it from the pan and add the chicken breast. Cook it on one side, and when you turn it over, add the pancetta.
PANCETTA, CHICKEN AND MUSHROOM ... - MY GORGEOUS …
From mygorgeousrecipes.com
3.2/5 (4)Total Time 35 minsCategory Main CourseCalories 354 per serving
- Cook for 2-3 minutes until the onion has soften, then add the sliced mushrooms, and leave to cook for 4-5 minutes until nicely browned, and all the liquid released.
CHICKEN PANCETTA LINGUINE | TASTY RECIPES
From tasty.recipes
Servings 4Estimated Reading Time 2 minsCategory CarbsTotal Time 40 mins
CHICKEN MARSALA WITH PANCETTA & CREAM - RECIPE - …
From finecooking.com
5/5 (25)Category Main CourseCuisine ItalianCalories 420 per serving
10 BEST CHICKEN PANCETTA PASTA RECIPES - YUMMLY
From yummly.co.uk
THE CREAMIEST CREAMY CHICKEN AND BACON PASTA RECIPE · I AM ...
From iamafoodblog.com
5/5 (5)Total Time 15 minsCategory MainCalories 690 per serving
- Bring a large pot of salted water to the boil. Cook your pasta according to package directions minus one minute.
- Heat the olive oil and guanciale in a large skillet over medium heat for 2-3 minutes until the fat renders.
- Add the chicken and wine. Bring the heat up to medium high and cook until the wine is reduced by half, 2-3 minutes, flipping the chicken to ensure even cooking.
CREAMY TUSCAN CHICKEN WITH GARLIC & PANCETTA - INSIDE THE ...
From insidetherustickitchen.com
5/5 (5)Calories 605 per servingCategory Main Course
- Heat 1 tbsp of olive oil in a large skillet pan on a medium heat, lightly season the chicken skin with a little salt. Add the chicken thighs skin side down and fry until the skin is browned and crispy (around 8-10 minutes). Turn the chicken around and cook on the other side for around 8 minutes again. Remove the chicken and set aside.
- Add the pancetta (4.5 oz / 130g) to the same pan and fry until starting to crisp up slightly (3-4 minutes). Add the whole garlic cloves (6 large) and fry for another minute, stirring occasionally.
- Add the chicken back to the pan skin side up and add the white wine (1/2 cup / 125ml) with the fresh thyme and oregano (1 tbsp of each). Reduce the wine by half (around 4-5 minutes).
- Add the chicken stock and simmer to reduce until only ⅓ of the liquid remains (about 40 minutes). Remove the chicken from the pan again and set aside. At this point you can crisp the chicken up under a broiler (oven grill) if you prefer.
BAKED CHICKEN AND PANCETTA PASTA - BAKERSBEANS
From bakersbeans.ca
Ratings 1Category Dinner
- In a large nonstick pan cook pancetta over medium heat. Remove with slotted spoon onto paper towel lined plate. Leave grease in pan.
- Half chicken breasts lengthwise. Season chicken with salt, pepper and spices. Add to hot pan with leftover grease and cook until no longer pink (3-5 minutes). Remove to plate and tent with tin foil.
- In a large pot of boiling salted water, cook pasta until al dente. Drain and lay out on baking sheet to cool off without sticking.
CHICKEN WITH ARTICHOKE AND PANCETTA PAN SAUCE - JO COOKS
From jocooks.com
4.8/5 (13)Total Time 35 minsCategory Main CourseCalories 544 per serving
- Season chicken thighs with salt and pepper on both sides and rub the lemon zest all over them.
- Heat the olive oil in a large skillet. Add chicken and cook on both sides for 5 to 7 min per side until chicken is cooked through. Remove chicken from skillet and set aside.
- Add chopped onion, rosemary and pancetta to skillet and cook for a couple minutes until onion softens. Add garlic and cook for one more minute. Add sherry to skillet and cook for 4 minutes until most of the sherry evaporates.
- Whisk the chicken broth with the flour and add to skillet, bring to a boil, you will notice sauce will thicken. Add artichokes to skillet and cook for a couple more minutes. Season sauce with salt and pepper if needed. Add chicken back to pan, turning to coat in sauce. Garnish with parsley and serve.
CHICKEN THIGHS WITH PANCETTA & TOMATOES - ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 9Category ChickenServings 4Total Time 1 hr
- In a large heavy skillet, heat the oil over medium heat and cook the pancetta until cooked through and lightly browned, about 5 minutes.
- Remove the pancetta to a plate, set aside, and brown the thighs well on all sides, about 10 minutes.
- Remove the chicken to the plate and cook the onions until translucent and soft, stirring often, about 5 minutes.
CHICKEN CARBONARA WITH PENNE PASTA - JESSICA GAVIN
From jessicagavin.com
Ratings 103Calories 416 per servingCategory Entree
- Heat a large 12-inch skillet with high sides over medium-high heat. Add one tablespoon of oil and allow it to heat up.
- Carefully add the chicken breast and cook for 4 minutes, reduce heat to medium and cook 2 more minutes.
- Flip to the other side, reduce heat to medium and cook another 6 to 7 minutes, or until no longer pink and the internal temperature of the chicken reaches 165°F.
CHICKEN BREAST WITH PANCETTA CREAM AND PEAS RECIPE
From myrecipes.com
4.5/5 (25)Calories 387 per serving
- Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes, stirring frequently. Remove garlic from pan using a slotted spoon; reserve garlic. Increase heat to medium-high. Add pancetta; sauté 4 minutes or until crisp. Remove pancetta from pan using a slotted spoon; reserve pancetta.
- Sprinkle chicken with salt and pepper; sauté 4 minutes on each side. Remove chicken from pan. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until the liquid almost evaporates (about 3 minutes). Return chicken to pan. Add stock; bring to a boil. Reduce heat to medium, cover, and cook for 6 minutes or until chicken is done. Remove chicken from pan.
- Add mascarpone to pan, stirring with a whisk until smooth. Combine water and flour, stirring with a whisk. Add flour mixture to pan; bring to a boil. Cook 2 minutes; stir in pancetta, garlic, and peas. Cook 1 minute. Serve sauce over chicken.
CHICKEN AND PANCETTA RAVIOLI | PASTA EVANGELISTS RECIPES
From pastaevangelists.com
Cuisine ItalianTotal Time 1 hr 20 minsCategory Main CourseCalories 534 per serving
- Heat a large frying pan until it reaches smoking point, then add your pancetta and cook until crispy. Note you do not need to add oil prior to frying, as the meat will render enough fat to fry.
- Lower the heat, then add your minced garlic, and gently sauté, being careful not to burn the mixture. Add your finely chopped chicken, and fry gently until fully cooked.
- Deglaze your pan with a splash of dry white wine, then add in the rosemary, salt and pepper to taste. Allow the mixture to simmer until the alcohol evaporates and the mixture thickens slightly.
RECIPES - CHICKEN AND PANCETTA FUSILLI ALFREDO WITH CHEESY ...
From giovanniranausa.com
- Cook the pancetta in a large skillet over medium-high heat until rendered and crisp, 6-7 minutes. Remove the pancetta to a plate, leaving the fat in the skillet. Add the garlic and cook 1 additional minute.
- Add the panko to the fat in the skillet and cook, stirring, until golden and toasty, 3-4 minutes. Season with salt and pepper and transfer to a bowl; cool slightly, stir in the cheese parsley and reserve.
- Meanwhile, cook the pasta according to package instructions and drain, reserving 1/2 cup of the pasta cooking water. While the pasta is cooking, warm the alfredo sauce in a large saucepan over medium heat. Add the cooked pasta, chicken and pancetta and cook until warmed through, 4-5 minutes.
CREAMY CHICKEN & PANCETTA PASTA - BIGOVEN.COM
From bigoven.com
5/5 (2)Category Main DishCuisine ItalianTotal Time 30 mins
CREAMY CHICKEN, PANCETTA, MUSHROOM’S AND PEAS’S WITH FRESH ...
From spaulyseasonalservings.com
Estimated Reading Time 2 mins
RECIPE: PENNE WITH CHICKEN AND COFFEE (YES, COFFEE) RAGù ...
From vancouversun.com
Author Aleesha Harris
CHICKEN, PANCETTA AND PEA PASTA BAKE - DRINK | RECIPES
From waitrose.com
4/5 (12)Calories 591 per servingServings 4
ITALIAN CHICKEN PASTA WITH PANCETTA AND KALAMATA …
From chezcarrcuisine.com
Estimated Reading Time 5 mins
PANCETTA AND CHICKEN PENNE - ALOUETTE CHEESE
From alouettecheese.com
CHICKEN PANCETTA PASTA RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
VEGAN CREAMY PANCETTA & PEA PASTA • IT DOESN'T TASTE LIKE ...
From itdoesnttastelikechicken.com
CHICKEN AND PANCETTA RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
PASTA PANCETTA RECIPE | ALLRECIPES
From bayleef.night.dvrdns.org
9 SAVORY RECIPES STARRING PANCETTA | ALLRECIPES
From allrecipes.com
10 BEST CHICKEN PANCETTA PASTA RECIPES | YUMMLY
From yummly.com
CHICKEN AND PANCETTA PASTA BAKE RECIPE
From crecipe.com
CHICKEN PANCETTA PASTA - COOKEATSHARE
From cookeatshare.com
CHICKEN AND PANCETTA PASTA BAKE | TESCO REAL FOOD RECIPE
From crecipe.com
10 BEST CHICKEN PANCETTA PASTA RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love