Pancetta Chicken With Linguine Recipes

CREAMY CHICKEN ON LINGUINE

Steps:

• In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
• Meanwhile, cook pasta according to directions on package. Drain.
• Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
• Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

LINGUINE WITH GARLIC OIL AND PANCETTA

Steps:

• Preheat the oven to 500 degrees F.
• Fill a large saucepan with water and bring to a boil. While it's heating up, put the garlic olive oil in an ovenproof dish; I use an enamel Le Creuset one, measuring 12 by 8-inches. Remove the rind from pancetta and put it in the dish (to render down: you want as much bacony juices as possible), then dice the rest of the pancetta and add these cubes to the oil, smooshing them about with your fingers to make sure they're equally, if lightly, coated. When the water's boiling, put the dish of garlic-oiled pancetta in the oven, then salt the boiling water and add the linguine; these should need about 10 minutes to cook. When the pasta's ready, drain it, reserving a scant cupful of the cooking water and take the pancetta dish out of the oven. Tip the drained linguine into the dish and toss well, adding some of the pasta, cooking water, drop by cautious drop, for lubrication as you need it.
• And that's it: I like this without Parmesan, but a sprinkling of roughly scissored parsley, should you feel inclined, is always a good idea.

CHICKEN PARMESAN WITH LINGUINE

Steps:

• Heat oven to 400° F. Line 15 x 10 x 1-inch pan with foil; spray foil with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• In shallow bowl, mix cereal, cheese, Italian seasoning and garlic salt. In another shallow bowl, mix egg white and milk until blended. Dip chicken pieces in egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
• Bake 15 to 20 minutes or until crisp and chicken is no longer pink in center.
• Meanwhile, cook linguine as directed on package; drain. In 2-quart saucepan, heat pasta sauce over medium heat until hot.
• Place drained linguine on serving platter; top with pasta sauce and chicken. Sprinkle with parsley.

PENNE PASTA WITH CHICKEN & CRISPY PANCETTA

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.

PAN COOKED CHICKEN WITH ASPARAGUS, PANCETTA AND OLIVES

Steps:

• Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
• Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.

PANCETTA CHICKEN WITH LINGUINE

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.

DUBLINER CHICKEN WITH PASTA, PANCETTA AND ARUGULA

Steps:

• Saute chicken, pancetta, shallots and garlic in a skillet over medium heat for about 10 minutes or until chicken and pancetta are cooked through.
• Remove from skillet and keep warm.
• Melt butter in same skillet over medium heat.
• When butter begins to foam, cook for 1 minute more until golden brown, being careful not to burn.
• Add chicken mixture, tomatoes and cooked pasta to skillet; cook for a minute more to heat through.
• Season to taste with salt and pepper.
• Stir in arugula, cheese and pine nuts and toss lightly.

CHICKEN WITH PANCETTA AND BALSAMIC VINEGAR

Steps:

• Heat oven to 400 degrees. Put oil in a large skillet, preferably nonstick; turn heat to medium-high. A minute later, add pancetta, and cook, stirring occasionally, about a minute. Add chicken, skin side down, and turn heat to medium. Season with salt and pepper; scatter the garlic in the pan.
• Cook chicken, rotating pieces so they brown evenly. After 10 to 15 minutes, when skin side is brown, turn. Season again. Cook until nicely browned all over and nearly done. Remove to a plate, and put in oven.
• Remove all but 2 tablespoons of fat from pan. Add wine or water; raise heat to high. Cook, stirring occasionally and scraping bottom of pan to loosen browned bits. When sauce is thick and glossy, barely covering bottom of pan, turn off heat, and stir in vinegar. Spoon sauce, pancetta and garlic over chicken, garnish with parsley, and serve.

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.