Pasta With Chicken, Pancetta And Vegetables

Pasta With Chicken, Pancetta And Vegetables
Pasta With Chicken, Pancetta And Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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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