- 8
Ingredients
- 1 lb angel hair pasta
- 2 lbs boneless, skinless chicken breasts
- Salt/pepper
- 8 oz pancetta
- 1 small onion, chopped
- 2 leeks, cleaned and chopped
- 3 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cup chicken broth
- 1/2 cup milk
- 1 1/2 cup Romano cheese
Preparation
Step 1
Boil a large pot of water and cook pasta for 10 minutes. Drain.
Heat a grill pan over medium-heat heat and spray generously with cooking spray. Prepare chicken breasts by sprinkling with salt and pepper on both sides. Place chicken on the grill pan and cook for 6-7 minutes per side or until cooked through. If you don't have a grill pan, you can cook the chicken on the outdoor grill or in a skillet.
While the chicken is cooking, heat a skillet over medium heat. Add the pancetta and cook for 5-6 minutes or until ready. Remove the pancetta from the pan and add the onions and leeks. Cook until the vegetables are tender, about 7 minutes. Add salt and pepper to taste.
While the vegetables cook, melt the butter in a sauce pan. When the butter is melted, add the flour and whisk until the flour is cooked down, about 1-2 minutes. Add the chicken stock and whisk together. Pour in the milk and continue whisking until the mixture is thickened. If the mixture is too thick, add a little more chicken stock. Add salt and pepper to taste. Add the cheese and whisk until the cheese is melted.
Add the pasta and vegetables to the cheese sauce and toss to combine. Slice the chicken into 1/2 inch slices. Serve the pasta topped with the chicken.