Chicken And Pancetta Pasta Recipes

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ROASTED CHICKEN BREAST WITH PANCETTA, LEEKS AND THYME



Roasted chicken breast with pancetta, leeks and thyme image

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

1 chicken breast
1 large leek
a few sprigs fresh thyme
1 good lug olive oil
1 pinch sea salt
1 pinch freshly ground black pepper
1 small swig white wine
4 slices pancetta
olive oil
2 whole sprigs thyme

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



Pasta Pancetta image

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

5 shallots, chopped
4 cloves garlic, chopped
6 ounces pancetta bacon, diced
2 cups fresh sliced mushrooms
2 pinches freshly ground black pepper
2 pinches dried oregano
½ cup chicken broth
¼ cup olive oil
1 (12 ounce) package linguine pasta
½ cup freshly grated Parmesan cheese

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 and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce image

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

2 tablespoons olive oil
1 lb chicken ((skinless, boneless chicken breasts or tenderloins))
1 teaspoon paprika
1 teaspoon Italian seasoning ((thyme, oregano, basil - combined))
salt (to taste)
1.5 cups heavy cream
1/2 cup Parmesan cheese (shredded)
5 tomatoes ((medium, chopped in large cubes))
3 cups fresh spinach (or 1 cup cooked spinach)
5 garlic cloves (minced)
1/4 teaspoon red pepper flakes (crushed)
6 bacon strips (cooked, drained off fat, and chopped)
10 oz penne pasta ((for gluten-free version, use gluten-free brown-rice penne))
1/2 cup Parmesan cheese (shredded, for serving)

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



Carbonara with chicken image

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

1 pack spaghetti
1 tbsp olive oil
1 garlic clove, halved
77g pack pancetta
1 chicken breast, cut into strips
2 eggs
100g Grana Padano, finely grated, plus extra to serve (wrap the rest tightly and it will keep for several weeks)
1 tbsp butter

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)



Pancetta Pasta (Easy 4 Ingredient Recipe) image

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

1 lb good quality pasta from Italy (I used rigatoni)
Kosher or sea salt (for the pasta water)
1 Tbsp extra virgin olive oil
8 oz of pancetta, sliced into bite-sized pieces
1 to 2 oz of grated Parmigiano Reggiano cheese
1 Tbsp chopped fresh Italian parsley (optional)

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



Pasta with Chicken, Pancetta and Vegetables image

Provided by Will Elliott

Categories     Chicken     Pasta     Poultry     Vegetable     Sauté     Bacon     Winter     Healthy     Noodle     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

2 pancetta slices or bacon slices, chopped
1 large onion, halved, sliced
2 carrots, peeled, cut into 2x1/4-inch sticks
1 large red bell pepper, cut into 2x1/4-inch sticks
2 garlic cloves, minced
8 ounces skinless boneless chicken breasts, sliced crosswise
4 plum tomatoes, chopped
1 1/2 cups canned chicken broth
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh parsley
8 ounces spaghettini, freshly cooked

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



Penne Pasta With Chicken & Crispy Pancetta image

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

extra virgin olive oil
kosher salt, to taste
fresh ground black pepper, to taste
16 ounces skinless chicken strips
2 ounces pancetta, julienne
3 garlic cloves, finely chopped
1 cup cherry tomatoes, cut in half
2 tablespoons fresh basil, roughly chopped
2 tablespoons fresh oregano, roughly chopped
1 lb penne pasta
1/2 cup parmigiano, grated
2 tablespoons fresh Italian parsley, roughly chopped

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



Pancetta Chicken with Linguine image

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.

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CHICKEN AND PANCETTA PASTA BAKE RECIPE
Crecipe.com deliver fine selection of quality Chicken and pancetta pasta bake recipes equipped with ratings, reviews and mixing tips. Get one of our Chicken and pancetta pasta bake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Christmas Turkey Crecipe.com Do you want to know how to make a roast turkey in a simple and hassle …
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CHICKEN PANCETTA PASTA - COOKEATSHARE
View top rated Chicken pancetta pasta recipes with ratings and reviews. Chicken And Pasta Salad, Curried Chicken And Pasta Salad, Wendell's Cajun Chicken with Pasta, etc.
From cookeatshare.com


CHICKEN AND PANCETTA PASTA BAKE | TESCO REAL FOOD RECIPE
Chicken and pancetta pasta bake | tesco real food recipe. Learn how to cook great Chicken and pancetta pasta bake | tesco real food . Crecipe.com deliver fine selection of quality Chicken and pancetta pasta bake | tesco real food recipes …
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10 BEST CHICKEN PANCETTA PASTA RECIPES - YUMMLY
Chicken Pancetta Pasta Recipes 383,580 Recipes. Last updated Mar 27, 2022. This search takes into account your taste preferences. 383,580 suggested recipes. Madrid-style Cookoff El invitado de invierno. cabbage, pasta, carrots, water, sausage, beef shank, chicken and 10 more. One-Pot Chicken Feta Alfredo AshleyLecker. pasta, garlic, shredded Parmesan cheese, …
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