Pasta With Chicken, Pancetta And Vegetables Recipe - Cooking Index
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 |
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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