Chicken Breast With Pancetta Cream And Peas Recipes

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CHICKEN WITH PEAS, PARMESAN AND PROSCIUTTO



Chicken With Peas, Parmesan and Prosciutto image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

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

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

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

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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  • 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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  • 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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