Chicken Breast With Pancetta Cream And Peas Recipes

CHICKEN WITH PEAS, PARMESAN AND PROSCIUTTO

Chicken With Peas, Parmesan and Prosciutto image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1-1/2 lbs. boneless, skinless chicken thighs, cut into large chunks
1 Tbsp. olive oil
1/4 cup chopped onion
2 cloves garlic, finely chopped
1 jar Bertolli® Vodka Sauce made with Fresh Cream
2 ounces prosciutto, chopped
1/2 cup frozen green peas, partially thawed
1/4 cup grated Parmesan cheese
Parmesan cheese shavings

Steps:

Season chicken, if desired, with salt and ground black pepper.
Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add chicken and cook, turning occasionally, 6 minutes or until browned. Stir in Sauce and simmer 5 minutes. Stir in prosciutto, peas and grated Parmesan cheese. Simmer 1 minute or until peas are heated through and chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta and garnish with Parmesan cheese shavings.
Cost per recipe*: $11.60.
Cost per serving*: $2.90.
*Based on average retail prices at national supermarkets.

CHICKEN BREAST WITH PANCETTA CREAM AND PEAS

Chicken Breast with Pancetta Cream and Peas image

Number Of Ingredients 1

Ingredients

1 batch 1 tablespoon olive oil; 4 garlic cloves, thinly sliced; 1 1/2 ounces pancetta, chopped; 4 (6-ounce) skinless, boneless chicken breast halves ;3/8 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup dry white wine; 1 cup unsalted chicken stock; 2 tablespoons cream cheese; 2 tablespoons water ; 2 teaspoons all-purpose flour; 1 cup frozen green peas, thawed

Steps:

. 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. 2. 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. 3. 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 PEAS WITH PASTA

Chicken and Peas with Pasta image

This creamy noodle dinner has a savory, satisfying flavor that just says "home". Unfortunately, everyone likes it so much there are never any leftovers!

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breast halves, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 cup chopped onion
1 medium green or sweet red pepper, chopped
1 garlic clove, minced
2 cups frozen peas
1 cup chicken broth
1 cup half-and-half cream
2 teaspoons Italian seasoning
Salt to taste
8 ounces pasta, cooked and drained
1/2 cup grated Parmesan cheese
1 cup coarsely chopped walnuts, toasted

Steps:

In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.

Nutrition Facts :

CHICKEN IN PANCETTA

Chicken in Pancetta image

Chicken breast wrapped in pancetta with cherry tomatoes, balsamic vinegar and olive oil

Provided by thebrowngirls

Time 45m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Preheat oven to 190C/fan 170C/ Gas mark 5. Lay one sprig of sage on each chicken breast. Wrap each chicken breastand sage in 3 rasher of pancetta. Lay in casserole dish.
Place tomatoes around chicken breasts evenly in dish.
Add the oil and balsamic vinegar.
Season with salt and pepper. Cook in oven at for 35 mins. Serve with green beans and sauteed potatoes.

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Heat a large skillet over medium heat. Add oil to the pan and swirl to coat. Add the garlic and cook 2 minutes, stirring frequently. Remove the garlic from the pan using a slotted spoon. Reserve the garlic.
Increase the heat to medium-high. Add the pancetta; saute 4 minutes or until crisp. Remove the pancetta from the skillet using a slotted spoon. Reserve the pancetta.
Sprinkle the chicken with salt and pepper; saute 4 minutes on each side. Remove ghe chicken from the pan.
Add the wine; bring to a boil, scraping the pan to loosen the browned bits. Cook until the liquid almost evaporates, about 3 minutes. Return the chicken to the pan. Add the stock and bring it to a boil. Reduce heat to medium and cover. Cook for 6 minutes or until the chicken is done. Remove the chicken from the pan and keep warm.

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2014-02-01 Increase heat to medium-high. Add pancetta; sauté 4 minutes or until crisp. Remove pancetta from pan using a slotted spoon; reserve …
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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.
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