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Pasta With Chicken, Pancetta And Vegetables


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  • 2 pancetta slices or bacon slices chopped
  • 1 large onion halved, sliced
  • 2 carrots peeled, and cut 2" by 1/4" sticks
  • 1 large red bell pepper cut 2" by 1/4"
  • sticks
  • 2 garlic cloves minced
  • 8 ounces boneless skinless chicken breasts sliced crosswise
  • 4 plum tomatoes chopped
  • 1 1/2 cups canned chicken broth
  • 2 tablespoons chopped fresh oregano
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 8 ounces spaghettini freshly cooked


Servings 6


Step 1

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.

This recipe yields 6 servings.

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

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