Pasta With Chicken, Pancetta And Vegetables

Recipe Ingredients

2		Pancetta slices or bacon slices - chopped
1		Onion - halved, sliced (large)
2		Carrots - peeled, and
		Cut 2" by 1/4" sticks
1		Red bell pepper - cut 2" by 1/4" (large)
		Sticks
2		Garlic cloves - minced
8 oz	227g	Boneless skinless chicken breasts - sliced crosswise
4		Plum tomatoes - chopped
1 1/2 cups	355ml	Canned chicken broth
2 tablespoons	30ml	Chopped fresh oregano
1/4 cup	36g / 1.3oz	Chopped fresh parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
8 oz	227g	Spaghettini - freshly cooked

Recipe Instructions

Saute pancetta in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add onion to skillet; saute 5 minutes.

Add carrots, bell pepper and garlic; saute 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.

This recipe yields 6 servings.

Per serving: calories, 254; total fat, 4 g; saturated fat, 1 g; cholesterol, 19 mg.

Source:
Bon Appetit, December 1999

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